"Chocolate Peanut Butter Trifle" by Joy Cotrall

- 1 chocolate cake mix
- 1 pkg. peanut butter chips
- 4 1/4 cup cold milk, divided
- 1/2 cup whipping cream
- 1/4 tsp. vanilla extract
- 2 small pkgs. instant chocolate pudding mix
- 1 small carton Cool Whip
- 8 Reese's Peanut Butter Cups

*Prepare cake mix according to package directions. Pour the batter into a greased 13x9x2" baking pan. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a heavy sauce pan, combine chips, 1/4 cup milk and 1/2 cup 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. Place pudding in the fridge for 3-4 minutes to set up a bit.
To assemble, crumble half of the cake into a 4qt. Trifle bowl or large bowl. Layer with half of the peanut butter sauce, pudding, Cool Whip and 1/2 of the crumbled Reese's Peanut Butter Cups; repeat layers ending with Cool Whip and remaining 1/2 of cumbled Reese's Peanut Butter Cups. Cover and refrigerate for at least 3 hours before serving.