Chocolate Peanut Butter Trifle

I've modified this recipe from another by a different name.

I don't know if my trifle bowl is a bit smaller than normal sized ones, but I can't fit all of the ingredients in the amounts originally dictated into my trifle bowl. In the recipe below, I have first given the original amounts but then listed the amounts I use where appropriate.

1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (10 oz) peanut butter chips
4 1/4 c cold milk, divided
2 pkg (5.9 oz each) instant chocolate pudding mix
1/2 c whipping cream
1/4 tsp vanilla
1 carton (12 oz) Cool Whip (I only use 8 oz.)
4 crushed Butterfinger candy bars OR 4 pkg Reese's Peanut Butter cups cut up OR 1 - 1 1/2 c chocolate chips

Prepare cake mix according to pkg directions. Pour the batter into a greased and floured 13x9" baking pan. Bake at 350 degrees for 30-35 min or til toothpick inserted near center comes out clean. Cool.

While cake is cooling, beat together 4 c milk and chocolate pudding mix. Place in refrigerator to set.

Also while cake is cooling, combine peanut butter chips, 1/4 c milk, and cream in heavy saucepan. Cook and stir over low heat til chips are melted. Remove from heat; stir in vanilla. Cool to room temperature.

When cake is cool, cut cake into bite-size pieces.

Layer into large trifle bowl or large bowl half of the cake (I use about 1/3.), half of the peanut butter sauce, half of the pudding (I use about 1/3.), half of the Cool Whip (I use 4 oz.), and half the candy bar pieces or chocolate chips; repeat layers.* Cover and refrigerate atleast 3 hrs before serving.

Makes 12-15 servings.

*I end up using only 2/3 of the cake and pudding total.