Friday, May 13, 2011

Peanut Butter Trifle

If you like peanut butter and chocolate, and really who doesn’t? This is a dream come true.  This just may be the best thing I have had since these. When making this, I highly recommend you use the seasonal Hersey’s peanut butter cups  i.e., eggs, hearts etc., this avoids the hard chocolate edges of the traditional cups.  Stock up during each holiday season, it’s well worth it!  I still use the traditional cups as garnish, so people know what it is. 

Peanut Butter Trifle
From: Sisters Café
Time: 20 minutes, plus making brownies
Yields: 10-15 servings
Print Recipe
  •  9×13 pan of brownies, cut into 1-inch pieces

  • 5.1 oz instant vanilla pudding

  • 3 cups milk

  • ½ cup creamy peanut butter

  • 2 tsp vanilla

  • 16 oz container thawed whipped topping (Cool Whip), divided

  • 20 peanut butter cups, chopped (Not the bite-sized & seasonal shapes are best tasting)

  • 6-8 peanut butter cups to garnish. (I use the regular ones for this, so people know it is peanut butter cups)

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in half the cool whip. Layer in trifle dish ½ the brownies, ½ the chopped peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill until serving.

No comments:

Post a Comment