Saturday, March 9, 2013
1 chocolate cake
10 oz. peanut butter chips
4-3/4 milk, divided
3/4 cup whipping cream
2-3.9 oz. packs instant chocolate pudding
12 oz. cool whip, thawed
8 pack of mini candy bars of your choice, chopped
Bake the cake and cool.
While it is baking, put the peanut butter chips, whipping cream and 3/4 cup of milk in a small saucepan and heat over low until the chips are melted. Set aside to cool.
Mix the two boxes of pudding with the remaining 4 cups of milk. Put in refrigerator.
When every thing is cooled, put it together in a trifle dish.
Crumble half the cake in the bottom of the dish.
Add half the peanut butter sauce.
Half the pudding.
Half the cool whip.
Half the candy bars.
Repeat layers and refrigerate at least 4 hours.
It really is better if you wait the 4 hours. I have also used all milk when I forgot to buy the whipping cream and it works fine.