Sweetheart Trifle

• 1 package chocolate cake mix (regular size)
• 1 package (10 ounces) peanut butter chips
• 4-1/4 cups cold milk, divided
• 1/2 cup heavy 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

1. Prepare cake mix according to package directions. Pour the batter into a greased
2. .
3. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
4. 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. In a large bowl, whisk remaining milk and pudding mixes for 2 minutes (mixture will be thick).
5. To assemble, crumble half of the cake into a 4-qt. trifle bowl or large bowl. Layer half of the peanut butter sauce, pudding, whipped topping and candy bars; repeat layers. Cover and refrigerate for at least 3 hours before serving.

chocolate cake, peanut butter, cold milk, heavy whipping cream, vanilla, chocolate pudding, frozen whipped topping

Taken from www.tasteofhome.com/recipes/sweetheart-trifle/ (may not work)