I’ve been going on this sugar high lately baking all these sweets. I just have to because Halloween is one of my favorite Holidays and the reason is because of the sweets. Last weekend, I got together with a friend and we tried making cake pops. Learned a lot making cake pops too. You have to freeze the cake pops for quite a long time before dipping them in the chocolate. If you don’t do that they’ll end up looking like the ones in the pictures I’m about to show you. We also learned that if you use Moist cake mix, you have to use less frosting. If you put in the whole entire can of frosting the cake will be super mushy. You’ll see that too.
Note, these were taken with my phone.
Candy and baking overload!
Making cake pops can get really messy!
The end result, they didn’t turn out too pretty did they?
And here is the yummy chocolate peanut butter trifle goodness!
There was this really awesome trifle we made which was probably the easiest dessert ever. It’s a layer of cake, chocolate pudding, cool whip, and then on the top there’s reese’s and reese’s pieces. Talk about death by chocolate and peanut butter! I really regret not taking a good picture of that before we halved the finish master piece. When everything is on the plate it looks like a bunch of mess but good mess!
The day after baking, I decided to make a blueberry pie. That is a lot of sweets. The trifle is almost gone but there is still some blueberry pie leftover. I’m the only one stuck eating that because my husband doesn’t like blueberry pie.
Candy Shop Truffle
1 box chocolate cake mix
2 boxes of low fat chocolate jello instant pudding
4 cups of milk (as per the pudding directions)
1/4 cup peanut butter (plus 2 tbsp for drizzling)
1 large container of low fat cool whip
1 bag of mini Reese peanut butter cups (chopped into pieces)
1 large bag of Reese’s pieces
Bake the cake as per the directions on the box. Let cool completely.
Let cool whip thaw out until it’s easier to spread.
Make the pudding as per the directions on the box, at the very end before you let it set stir in the 1/4 cup of peanut butter. Let set.
Crumble the cake into a trifle dish (or bowl), top with 1/2 of the pudding mixture, then add a layer of cool whip (1/2 the container), and then sprinkle 1/2 of the chopped Reese peanut butter cups and 1/2 the bag of Reese’s pieces.
Do another layer exactly the same: cake, pudding, cool whip, candy.
Put the 2 tbsp of peanut butter into the microwave for about 45 seconds to melt, then drizzle over top of the trifle.