Sweetheart Trifle

1 package (18 1⁄4 ounces) chocolate cake mix
1 package (10 ounces) peanut butter chips
4 1⁄4 cups cold milk, divided
1⁄2 cup whipping cream
1⁄4 teaspoon vanilla extract
2 packages (5.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
4 Nestle Crunch candy bars (1.55 ounces each), crumbled

Prepare cake mix according to package directions. Pour the batter into a greased 13-by-9-by-2-inch baking pan. Bake at 350 degrees 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. Place the remaining milk in a mixing bowl; beat in pudding mixes on low speed for 2 minutes.

To assemble, crumble half of the cake into a 4-quart trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, whipped topping and candy bars; repeat layers. Cover and refrigerate for at least 3 hours before serving.

Yield: 12-15 servings.