½cupInternational Delight® REESE’S® Peanut Butter Cup coffee creamer
1 ½cupspowdered sugar
12peanut butter cupsdivided
Prepare cake mix using the box mix, oil, water, coffee creamer and 3 eggs.
Bake according to package time and cool completely. Crumble the cooled cake using a box grater.
In a large bowl, beat the powdered sugar and egg yolks together until smooth. Slowly drizzle in the warm melted butter while beating on high speed.
Fold in the tub of whipped topping by hand until combined.
Chop 8 of the peanut butter cups into small pieces. Reserve one peanut butter cup to place on top.
In a large clear punch bowl or trifle dish, assemble the punch bowl cake in layers. Start with a layer of cake crumbs, then top with the whipped cream mixture, and a layer of crumbled peanut butter cups.
Repeat the layers, ending with a topping of whipped mixture and peanut butter cups. Press the remaining peanut butter cup into the top for garnish.