Chocolate Peanut Butter Trifle

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• 1 each box Pillsbury chocolate cake mix (15.25 ounces, plus ingredients shown on the back of the box to prepare the cake)
  Ingredient note

  Source: 1 box Pillsbury chocolate cake mix (15.25 ounces, plus ingredients shown on the back of the box to prepare the cake)
• 1 package Oreo cookies (15.5 ounces, quartered)
  Ingredient note

  Source: 1 package Oreo cookies (15.5 ounces, quartered)
• 8 ounces cream cheese (softened)
  Ingredient note

  Source: 8 ounces cream cheese (softened)
• 1/2 cup salted butter (softened)
  Ingredient note

  Source: 1/2 cup salted butter (softened)
• 1/2 cup creamy peanut butter
  Ingredient note

  Source: 1/2 cup creamy peanut butter
• 3 1/2 cups powdered sugar
  Ingredient note

  Source: 3 1/2 cups powdered sugar
• 12 ounces whipped topping (divided)
  Ingredient note

  Source: 12 ounces whipped topping (divided)
• 8 each fun-size Butterfinger candy bars (chopped)
  Ingredient note

  Source: 8 fun-size Butterfinger candy bars (chopped)
• 1 bag miniature Reese's peanut butter cups (12 ounces, chopped)
  Ingredient note

  Source: 1 bag miniature Reese's peanut butter cups (12 ounces, chopped)

1. Prepare the chocolate cake mix according to the box directions. Once you have the batter made, fold in the chopped Oreo cookies, then bake according to the package directions. It may need a few more minutes of baking due to the cookie addition, but watch it closely.
2. Set the cake on a wire rack to cool. Cool the cake completely before putting the trifle together.
3. In the bowl of a stand mixer, add the softened cream cheese, butter and peanut butter. Whip these ingredients together until they are well combined, about 1 minute.
4. Add the powdered sugar and beat for an additional 1-2 minutes.
5. Carefully fold in 8 ounces of the Cool Whip. (You'll use the remaining Cool Whip for layering in the trifle.)
6. Cut the cake into small pieces or cubes. Put a layer of cake in the bottom of the trifle dish. Spoon 1/2 of the cream cheese filling on top of the cake. Sprinkle with 1/3 of the peanut butter cups and Butterfinger bars. Put 1/2 of the reserved Cool Whip on top of the candy. Repeat the layers: cake, cream cheese filling, candy and Cool Whip. Then top with the remaining 1/3 of the candy pieces.
7. Depending on the size of your trifle dish, you may not be able to fit all of the ingredients in. We used all of our filling, but had about 1/4 of the cake leftover. As you prepare the trifle, be sure to leave enough room so that you can have two of each layer and it will look so pretty!
8. Refrigerate until serving. This can be made a day in advance.