Sunday, April 4, 2010
A SPRING TRIFLE
I found this recipe at Recipezaar before Easter when I was searching for a dessert that used peanut butter cups. Like always, I fiddled with the recipe to "lighten" it up so as not to feel quite so guilty for eating it. Here is my version:
Mix 1 chocolate cake mix with
1 can diet Dr. Pepper and bake in a 9x13 pan for 20-25 minutes. (Yes, that's it - no eggs, no water - just the pop and cake mix).
Mix 2 boxes of fat free, sugar free vanilla instant pudding
with 3 cups fat free milk until smooth. Beat in 3/4 cup of peanut butter. Fold in 1 cup FF cool whip.
Crumble the chocolate cake on the bottom of a glass bowl or pan (I used a deep 9x13 pan). Spread the pudding mixture on top.
Sprinkle 3/4 cup chocolate chips on top.
Spread a layer of FF cool whip on top of that. . .
Then cut up Reese's P-nut butter cups and sprinkle on top of the cool whip mixture.
This can be made and refrigerated the day before.
I was feeling so good about this dessert because I had a lot of compliments at potluck today. Then I got home and my husband asked who "made that one dessert" in a tone that I knew was not complimentary. When I told him I did, he made a face and said I did not have to make that anymore. Honestly, this is a very good dessert for anyone who is not an Anderson by birth. It's a good thing I love him.