Sweetheart Trifle Recipe

Summary

CuisineCourse
Method

Ingredients

 Chocolate cake mix18 1⁄4 Ounce (2 Layer, 1 Package)
 Peanut butter chips10 Ounce (1 Package Of 10 Ounce)
 Cold milk4 1⁄4 Cup (68 tbs)
 Heavy cream1⁄2 Cup (8 tbs)
 Vanilla extract1⁄4 Teaspoon
 Instant chocolate pudding mix8 Ounce (2 Packages Of 4 Ounce Each)
 Whipped topping12 Ounce
 Candy bars4 , crumbled (Nestle Crunch)

Nutrition Facts

Serving size: Complete recipe

Calories 6513 Calories from Fat 2171

% Daily Value*

Total Fat 236 g362.4%

Saturated Fat 178.1 g890.5%

Trans Fat 0 g

Cholesterol 260.5 mg

Sodium 7937.2 mg330.7%

Total Carbohydrates 967 g322.4%

Dietary Fiber 31.4 g125.6%

Sugars 686 g

Protein 88 g176.4%

Vitamin A 54.9% Vitamin C 1.2%

Calcium 142.5% Iron 83.6%

*Based on a 2000 Calorie diet

Directions

Prepare the cake batter using the package directions.
Pour into a greased 9x13 inch baking dish.
Bake at 350 degrees for 30 to 35 minutes.
Cool in the pan on a wire rack.
Combine the peanut butter chips, 1/4 cup of the milk and cream in a heavy saucepan over low heat.
Cook until chips are melted and mixture is smooth, stirring frequently.
Remove from heat.
Stir in the vanilla.
Cool to room temperature.
Place the remaining 4 cups milk in a mixing bowl.
Add the dry pudding mix and beat at low speed for 2 minutes.
Crumble half the cake; place in a trifle bowl.
Layer half the peanut butter sauce, half the pudding, half the whipped topping and 2 of the candy bars over the cake layer.
Repeat the cake, peanut butter sauce, pudding and candy bar layers.
Chill, covered, until serving time.
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