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Sweetheart Trifle

 Sweetheart Trifle
"If you're a peanut butter and chocolate lover, this fantastic trifle is for you," assures Lorie Cooper of Chatham, Ontario. "It's a hit every time I serve it. I always have requests for the recipe."
12-15 ServingsPrep: 20 min. Bake: 30 min. + chilling


  • 1 package chocolate cake mix (regular size)
  • 1 package (10 ounces) peanut butter chips
  • 4-1/4 cups cold milk, divided
  • 1/2 cup heavy whipping cream
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2 packages (5.9 ounces each) instant chocolate pudding mix
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 4 Nestlé Crunch candy bars (1.55 ounces each), crumbled


  • Prepare cake mix according to package directions. Pour the batter
  • into a greased 13-in. x 9-in. baking pan.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted near
  • the center comes out clean. Cool on a wire rack.
  • In a heavy saucepan, combine chips, 1/4 cup milk and cream. Cook and
  • stir over low heat until chips are melted. Remove from the heat;
  • stir in vanilla. Cool to room temperature. In a large bowl, whisk
  • remaining milk and pudding mixes for 2 minutes (mixture will be
  • thick).
  • To assemble, crumble half of the cake into a 4-qt. trifle bowl or
  • large bowl. Layer half of the peanut butter sauce, pudding, whipped

2 of 2

Sweetheart Trifle (continued)

Directions (continued)

  • topping and candy bars; repeat layers. Cover and refrigerate for at
  • least 3 hours before serving. Yield: 12-15 servings.