It’s officially pink-and-red season. The hearts, the Xs and Os…
I came across this recipe in a 2002 issue of Taste of Home, and it’s been a favorite ever since! I usually don’t go for any recipe involving a boxed mix (as in, I detest them), but this one uses several, and I have no complaints. It’s decadent, rich, and full of chocolatey, peanut buttery spoonfuls.
The original Taste of Home recipe is appropriately titled Sweetheart Trifle. Since Valentine’s Day is just around the corner, I can’t imagine a better dish to prepare, no matter what your plans are
Romantic dinner with your sweetie pie? This will definitely end your meal on a sweet note.
Single ladies’ movie night with chick flicks and chocolate? Do I even need to explain why this fits the bill for that one? Pop in Sweet Home Alabama, shake up a big batch of puppy chow, and sink a spoon into one of these babies.
I don’t care if you’re 100% single, happily taken, or anywhere in between. You’re allowed to celebrate no matter what your Facebook status!
If “it’s complicated,” go ahead and have two.
Or, alternatively, make two full-sized trifles instead. If you eat straight from the 4-quart bowl with a spoon, I won’t tell. It’s a holiday.
If you don’t have trifle bowls of any size, you can easily layer this dessert into glasses, a large clear bowl, or any old container you have. I like serving them in the cute miniature sizes, but there’s no need to take up more space in your kitchen if you already have something else that works just as well.
If you have copious amounts of spare time, you could make your own cake, pudding, and whipped cream from scratch and it would undoubtedly taste amazing. And you’re my hero. But I think this shortcut dessert tastes pretty incredible as is, and it delivers an impressive presentation to boot!
Treat your loved ones with some chocolate peanut butter goodness this Valentine’s Day, and don’t forget to treat yourself! You deserve it!
- 1 box chocolate cake mix, prepared according to package directions and cooled
- 2 packages (10 oz. each) peanut butter chips
- 1 cup whipping cream
- 8 1/2 cups cold milk, DIVIDED
- 1 tsp. vanilla extract
- 4 packages (5.9 oz. each) instant chocolate pudding mix
- 24 oz. Cool Whip Free, thawed
- 8 Nestle Crunch bars (1.55 oz. each) OR 26 fun-sized Crunch bars, chopped finely
- Crumble cooled cake into small pieces and set aside.
- In a heavy saucepan, melt peanut butter chips, cream, and 1/2 cup milk over low heat until smooth, stirring frequently. Remove from heat; stir in vanilla. Let cool to room temperature.
- In a large bowl, beat pudding mixes with remaining 8 cups milk for 2 minutes or until thickened.
- To assemble trifles, layer cake crumbs with peanut butter sauce, chocolate pudding, Cool Whip and crushed Crunch bars into 8-ounce mini trifle bowls.
- Alternatively, layer ingredients in the same order, repeating twice, in two regular 4-quart trifle bowls.
- Serve immediately or refrigerate until ready to serve. Cover trifles with plastic wrap and keep refrigerated when not in use. Chill for up to one week.
Total Fat: 21.3 g
Cholesterol: 39.6 mg
Sodium: 478.7 mg
Total Carbs: 59.1 g
Dietary Fiber: 1.4 g
Protein: 9.1 g