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DIY Dessert: Peanut Butter Cup Trifle

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INGREDIENTS

  • 4 cups cold 2% milk
  • 2 packages (3.9 ounces each) instant chocolate pudding mix
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 2 packages (8 ounces each) Reese’s mini peanut butter cups

DIRECTIONS

In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving. Yield: 12 servings.

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DIY Dessert: Peanut Butter Cup Trifle