Just the name of this dessert is perfect – I love peanut butter and chocolate together. I’ve made this recipe several times for special occasions and think it would be a wonderful ending to an Easter or other holiday meal.
Peanut Butter Chocolate Trifle
1 package chocolate cake mix
1 package (10 oz) peanut butter chips
4 1/4 cups cold milk, divided
1/2 cup whipping cream
1/4 tsp vanilla extract
2 packages (5.9 ounces each) 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 13x9x2 inch baking pan. Bake at 350 degrees 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 peanut butter 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 in to a a 4-qt 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.
Find other great Easter dessert recipes at Life as Mom’s Ultimate Recipe Swap.