Sweetheart Trifle
Sweetheart Trifle might be a good recipe to expand your dessert recipe box. This recipe makes 15 servings with 397 calories, 6g of protein, and 18g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of carton whipped topping, peanut butter chips, heavy whipping cream, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of European cuisine. If you like this recipe, take a look at these similar recipes: How to Make a Trifle | Italian Christmas Trifle, Sweetheart Jamwiches, and Sweetheart Cake.
Instructions
Prepare cake mix according to package directions.
Pour the batter into a greased 13-in. x 9-in. baking pan.
Bake at 350° for 30-35 minutes or until a toothpick inserted near 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.
Recommended wine: Cream Sherry, Port Wine, Moscato Dasti
Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Trifle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.