Cooking Wright

Sweetheart Trifle


1 package chocolate cake mix
1 package peanut butter chips
4 ¼ cups cold milk, divided
½ cup whipping cream
¼ teaspoon vanilla
2 package (5.9 oz each) instant chocolate pudding mix
1 carton (12 oz) cool whip
4 Nestle Crunch candy bars (1.55 oz. each), crumbled
(you can substitute any candy bar or any chip)


Prepare cake mix according to package directions. Pour the batter into a greased 13x9 pan. Bake at 350 degrees for 30-35 minutes or till done. Cool on a wire rack.
In a heavy saucepan, combine the chips, ¼ 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 (a punch bowl or any large clear bowl will do). 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.

I got this from a friend. It’s a fun dessert for a party because it looks really neat all layered in a glass bowl or even in a punch bowl

Back to all Desserts recipes