Peanut Butter Cup Trifle

4 cups cold 2% milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1 carton (12 ounces) frozen whipped topping, thawed
2 packages (8 ounces each) Reese’s mini peanut butter cups

In a large bowl, whisk milk and pudding mixes 2 minutes.

Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half each of the cake cubes, pudding, whipped topping and peanut butter cups.

Repeat layers.

Refrigerate trifle until serving.