Sweetheart Trifle

desserts

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Servings: 12-15

Ingredients

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.