Ingredients
- 1 chocolate cake, baked and cooled
- 2 cups whipped topping
- 1 cup creamy peanut butter
- 1 package (3.4 oz) vanilla pudding mix
- 2 cups cold milk
- 1/2 cup chocolate chips
- 1/4 cup caramel sauce
- 1/4 cup chopped peanuts
Instructions
Step 1
Prepare the vanilla pudding according to the package directions using cold milk. Refrigerate until set.
Step 2
In a mixing bowl, combine the peanut butter with the prepared pudding until smooth and creamy.
Step 3
Cut or crumble the chocolate cake into small bite-sized pieces.
Step 4
In a large trifle bowl or glass serving dish, spread half of the peanut butter pudding mixture on the bottom.
Step 5
Add a layer of chocolate cake pieces over the pudding mixture.
Step 6
Spread half of the whipped topping over the cake layer.
Step 7
Repeat the layers with the remaining pudding mixture, cake pieces, and whipped topping.
Step 8
Drizzle caramel sauce over the top.
Step 9
Sprinkle with chocolate chips and chopped peanuts.
Step 10
Refrigerate for at least 1 hour before serving for the best flavor and texture.
Q&A
Can I make this dessert ahead of time?
Yes. It can be made up to 24 hours in advance and kept refrigerated.
Can I use store-bought cake?
Yes. A prepared chocolate cake works perfectly.
Can I substitute peanut butter?
Yes. Cookie butter, almond butter, or chocolate hazelnut spread are great alternatives.