Sweetheart Trifle Recipes

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SWEETHEART TRIFLE



Sweetheart Trifle image

"If you're a peanut butter and chocolate lover, this fantastic trifle is for you," assures Lorie Cooper of Chatham, Ontario. "It's a hit every time I serve it. I always have requests for the recipe."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-15 servings.

Number Of Ingredients 8

1 package chocolate cake mix (regular size)
1 package (10 ounces) peanut butter chips
4-1/4 cups cold milk, divided
1/2 cup heavy whipping cream
1/4 teaspoon vanilla extract
2 packages (5.9 ounces each) instant chocolate pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
4 Nestlé Crunch candy bars (1.55 ounces each), crumbled

Steps:

  • Prepare cake mix according to package directions. Pour the batter into a greased 13x9-in. baking pan. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a heavy saucepan, combine chips, 1/4 cup milk and cream. Cook and stir over low heat until chips are melted. Remove from the heat; stir in vanilla. Cool to room temperature. In a large bowl, whisk remaining milk and pudding mixes for 2 minutes (mixture will be thick)., To assemble, crumble half of the cake into a 4-qt. trifle bowl or large bowl. Layer half of the peanut butter sauce, pudding, whipped topping and candy bars; repeat layers. Cover and refrigerate for at least 3 hours before serving.

Nutrition Facts :

SWEETHEART TRIFLE



Sweetheart Trifle image

I love the chocolate/peanut butter taste! I found this in a cooking magazine, it originally called for Nestle Crunch Bars, but I don't care for those, so I decided to use the peanut butter cups. Try a different candy bar and find your favorite! I am not positive about the prep time, but it includes chilling.

Provided by Zoe Home

Categories     Dessert

Time 6h40m

Yield 12-15 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package chocolate cake mix
10 ounces peanut butter chips
4 1/4 cups cold milk, divided
1/2 cup whipping cream
1/4 teaspoon vanilla
2 (6 ounce) packages instant chocolate pudding mix
1 (12 ounce) carton Cool Whip, thawed
4 -6 Reese's Peanut Butter cups, crumbled

Steps:

  • Prepare cake mix according to directions, let cool completely.
  • In a heavy saucepan, combine chips, 1/4 c milk and the whipping cream.
  • Cook and stir over low heat until chips are melted.
  • Remove from heat; stir in vanilla and cool to room temp.
  • (If you don't melt the chips on high heat, it will only take a 1/2 hour to cool) Place the remaining milk in a mixing bowl; beat in the pudding mixes on low speed for 2 minutes.
  • To assemble, crumble half the cake into a 4 qt trifle bowl or large bowl.
  • Layer with 1/2 the peanut butter sauce, pudding, whipped topping and then repeat layers.
  • At the end, add the crumbled peanut butter cups.
  • Cool for 3 hours.

SWEET POTATO TRIFLE



Sweet Potato Trifle image

This easy dessert is made of layers of deliciousness in a trifle bowl - cake, creamy mashed sweet potatoes, and whipped topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 12

Number Of Ingredients 10

1 loaf (16 oz) angel food cake, cut into 1-inch cubes
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
3/4 cup sugar
1/2 cup sour cream
1 can (5 oz) evaporated fat-free milk
2 cans (15 oz each) sweet potatoes, drained, mashed
1/2 teaspoon vanilla
Dash salt
3 tablespoons flaked coconut, toasted
1 tablespoon chopped pecans, toasted

Steps:

  • Heat oven to 350°F. In 15x10x1-inch pan, place cake cubes in single layer. Bake 15 minutes, turning once, until toasted.
  • In large bowl, beat cream cheese, 1/2 cup of the sugar and the sour cream with electric mixer on medium speed until well blended. Gradually add milk, beating until smooth.
  • In medium bowl, beat sweet potatoes, vanilla, salt and remaining 1/4 cup sugar with electric mixer on medium speed until smooth.
  • In trifle bowl or 3-quart glass bowl, layer one-third of the cake cubes and sour cream mixture. Top with half of the sweet potato mixture and 1 tablespoon coconut. Repeat layers once. Top with remaining cake cubes, sour cream mixture, coconut and the pecans. Repeat layers once. Sprinkle with remaining 1 tablespoon coconut and the pecans. Cover; refrigerate at least 1 hour.

Nutrition Facts : Calories 670, Carbohydrate 68 g, Fat 6, Fiber 2 g, Protein 8 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 420 mg

SWEETHEART TRIFLE



Sweetheart Trifle image

This incredibly rich, incredibly good recipe goes over big with adults and kids alike. The combination of chocolate a peanut butter makes it a favourite in my family, hopefully it will in yours as well. Prep time includes some cooking, cook time includes refrigeration.

Provided by Felix4067

Categories     Dessert

Time 4h45m

Yield 24 serving(s)

Number Of Ingredients 7

1 box chocolate cake mix (your favourite one will do)
2 bags peanut butter chips
1 cup whipping cream
2 boxes instant chocolate pudding mix
4 1/2 cups milk, divided
1 (12 ounce) container Cool Whip, thawed
4 nestle Crunch bars, broken and crumbled (NOT crushed)

Steps:

  • Bake chocolate cake in 9x13 pan according to package directions.
  • Cool; then crumble.
  • In a pan, on low heat, melt all the peanut butter chips with whipping cream and 1/2 cup milk.
  • Stir until completely dissolved; cool.
  • Beat 4 cups milk with 2 boxes pudding; let thicken.
  • In a LARGE (the one you use for potato salad for a potluck size) bowl, spread 1/2 the crumbled cake.
  • Layer with 1/2 the peanut butter mixture.
  • Layer with 1/2 the pudding.
  • Repeat the layers a second time.
  • Top with Cool Whip and sprinkle with candy bar pieces.
  • Chill for 2-3 hours before serving.

Nutrition Facts : Calories 271.4, Fat 14.4, SaturatedFat 8.3, Cholesterol 20.9, Sodium 337.5, Carbohydrate 33.6, Fiber 1, Sugar 20, Protein 3.8

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