This is a refreshing and chocolaty way to sate your sweet tooth. Chocolate pudding paired with cool frozen topping and bright pops of peanut butter and layers of airy sponge cake.
8 oz chocolate pudding
4 c cold milk
16 oz (2, 8 oz pkg) Reese’s Peanut butter cups
8-10 oz angle food cake,* cut into cubes
*or sponge cake
12 oz carton frozen whipped topping, thawed
Combine the milk and chocolate pudding and whisk for 2 minutes, letting it stand until soft set. (Or just follow the directions on the back of the pudding box.) In a large trifle bowl (or a glass bowl that will showcase the layers) start with a layer of cake chunks, then pudding, followed by the not-so-frozen whipped topping, and a generous sprinkling of peanut butter cups. Repeat until all ingredients have been used or the bowl is full. Store in the refrigerator.
Thanks to Taste of Home for the recipe!