Butterfinger Cups Red Velvet Trifle

Thank you Nestlé for sponsoring this post. I created #thatnewcrush Butterfinger Cups Red Velvet Trifle as part of a sponsored post for Collective Bias #cbias.

Walking the aisle at Walmart, I spotted a new candy bar from Nestlé –  BUTTERFINGER® Peanut Butter Cups. Have you seen these? They just hit the shelves and I couldn’t wait to try them out.

I have to say I took a risk with this recipe.  I wasn’t sure how combining red velvet cake and Butterfingr Peanut Butter Cups was going to translate but i’m glad I took a chance.  The combination of creamy milk chocolate and smooth peanut butter enhanced the flavor of the trifle.

The Butterfinger Cups Red Velvet Trifle was super easy to make because I took the guess work out by using a cake mix.

Butterfinger Cups Red Velvet Trifle

Ingredients

• 1 -18.25 oz. red velvet cake mix
• 3 Medium Size Eggs
• 2 Cups Water
• 1/3 Vegetable Oil
• 2 cups milk
• 1 -5.1 oz. package vanilla instant pudding and pie filling
• 1 – 12 oz. container frozen whipped topping, thawed
• 8 Butterfinger Cups – chopped

Instructions

1. Preheat oven to 350 ºF  for metal and glass pans., 325 ºF for dark or coated pans.
2. Blend cake mix, water, oil and eggs in a large bowl as directed on package.
3. Bake in 2-9 inch pan or a 13×9 inch pan. Cool completely before assembling.
4. In large bowl, combine milk and pudding mix; beat until smooth. Fold in whipped topping until well blended.
5. To assemble the trifle – add a layer of red velvet cake, add the pudding/whipped mix, add the chopped butterfinger cups, repeat the process 2 or 3 more times, the layering is based on the bowl you’re using. Top with Butterfingers cups
6. Refrigerate until ready to serve.

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