Sweetheart Trifle

Sweetheart Trifle
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from the kitchen of Dawn Zaruba
  • CourseDessert
Sweetheart Trifle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Dawn Zaruba
  • CourseDessert
Ingredients
  • 18 oz. pkg. chocolate cake mix
  • 10 oz. bag peanut butter chips
  • ½ cup whipping cream
  • 4¼ cups cold milk, divided
  • ¼ tsp. vanilla
  • 2 5.9 oz. pkgs. instant chocolate pudding
  • 12 oz. frozen whipped topping, thawed
  • 4 Nestle Crunch bars (1.55 oz. each), crumbled
  • a 4 quart trifle bowl or large clear glass bowl with straight sides
Instructions
  1. ♦ Prepare cake mix according to the package directions for a 13X9 inch cake. Cool.
  2. ♦ In a heavy saucepan, combine chips, cream and ¼ cup milk.
    ♦ Stir over low heat until chips are melted. Remove from heat; stir in vanilla.
    ♦ Set aside to cool.
    ♦ In a mixing bowl, use remaining milk to prepare pudding mix according to package directions.
To assemble:
  1. ♦ Gently crumble half of the cake into the bowl. You can also cut cake into cubes.
    ♦ Drizzle with half of the peanut butter sauce, top with ½ of the pudding, then ½ of the whipped topping and ½ of candy bar crumbled. Repeat layers.
  2. ♦ Cover and refrigerate for at least 3 hours or overnight before serving.
  3. ♦ Serves 12-15 really happy people!
Terri’s Notes

~ This will be an instant tradition for something you celebrate!
~ If the peanut butter sauce is too thick to drizzle on, reheat it just a bit or add a tablespoon
  more of the milk.
~ Candy bars now come already crumbled in packages in the baking aisle!
~ This may end up taller than your bowl – stunning, and it won’t over-flow! To keep it ‘pretty’, you may cover and refrigerate after adding the pudding layer and then add the last layer of whipped topping and candy sprinkles just before serving.

~ Butterscotch or caramel chips with Heath bar crumbles may be used in place of peanut butter chips and Nestle’s Crunch Bars.

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