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Monday, April 21, 2008

Chocolate Peanut Butter Trifle

1 chocolate cake mix

1 pkg. peanut butter chips

4 ¼ C. cold milk, divided

½ C. whipping cream

¼ tsp. vanilla extract

2 small pkgs. Instant Chocolate Pudding Mix

1 small carton Cool Whip

8 Reese’s Peanut Butter Cups

Prepare cake mix according to package directions. Pour the batter into a greased 13 x 9 x 2” baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

In a heavy saucepan, combine chips, ¼ C. milk and ½ C. cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes. Place pudding in the fridge for 3-4 minutes to set up a bit.

To assemble, crumble half of the cake into a 4 qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and ½ of the crumbled Reese’s Peanut Butter Cups; repeat layers ending with Cool Whip and remaining ½ of crumbled Reese’s Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.


Wendy said...

Anything with peanut butter cups has to be good, right?

Heather said...

Sounds so yummy!!!!