Sweetheart Chocolate Trifle |
| Name: |
Deena Clift |
| Base: |
Camp Pendleton, CA |
| Recipe: |
SWEETHEART TRIFLE
1 PKG (18.25 OZ) CHOCOLATE
CAKE MIX
1 PKG (10 OZ) PEANUT BUTTER
CHIPS
4 ¼ CUPS COLD MILK, DIVIDED
½ CUP WHIPPING CREAM
¼ TEASPOON VANILLA EXTRACT
2 PKGS (5.9 OZ) INSTANT CHOCOLATE
PUDDING MIX
1 CARTON (12 OZ) FROZEN WHIPPED
TOPPING, THAWED
4 NESTLE CRUNCH CANDY BARS
(1.55 OZ EACH), CRUMBLED
PREPARE CAKE MIX ACCORDING TO PACKAGE DIRECTIONS. POUR THE BATTER INTO A GREASED 13-IN X 9-IN X 2-IN BAKING PAN. BAKE AT 350 DREGREES FOR 30-35 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN. COOL ON A WIRE RACK.
IN A HEAVY SAUCEPAN, COMBINE 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 OR LARGE BOWL. LAYER WITH HALF OF THE PEANUT BUTTER SAUCE, PUDDING, WHIPPED TOPPING AND CANDY BARS; REAPEAT LAYERS. COVER AND REFRIGERATE FOR AT LEAST 3 HOURS BEFORE SERVING. YIELD: 12-15 SERVINGS
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