Serves 20
75 min
Peanut Butter Brownie Trifle
Recipe GLPR338a6347712a3c
A decadent layered dessert combining fudgy brownies, creamy peanut butter pudding, and peanut butter cups. This crowd-pleasing trifle features rich chocolate and peanut butter flavors in every spoonful, topped with whipped cream and garnished with crushed peanut butter cups. Perfect for gatherings and special occasions.
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Ingredients
1 package brownie mix
1 cup creamy peanut butter
1 cup peanut butter chips
2 packages (5.1 oz each) instant vanilla pudding mix
4 cups cold milk
4 teaspoons vanilla extract
16 oz frozen whipped topping, thawed
26 oz miniature peanut butter cups
Directions
Preheat oven to 350°F. Prepare the brownie mix according to package directions. Fold in the peanut butter chips until evenly distributed throughout the batter.
Pour the batter into a greased 9x13-inch baking dish. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow the brownies to cool completely on a wire rack, then cut into 3/4-inch squares.
Cut the peanut butter cups in half lengthwise. Set aside 1/3 to 1/2 cup of the halves for garnish. In a large mixing bowl, whisk together the cold milk and pudding mix. Beat with an electric mixer for 2 minutes until the pudding thickens and reaches a mousse-like consistency.
Stir the creamy peanut butter and vanilla extract into the pudding mixture until fully incorporated. Gently fold in three-quarters of the thawed whipped topping until no streaks remain.
In a 4 to 5-quart glass bowl or trifle dish, spread one-third of the brownie squares on the bottom. Top with one-third of the peanut butter cup halves, then one-third of the pudding mixture. Repeat this layering pattern two more times, ending with the pudding layer.
Spread the remaining whipped topping evenly over the top layer. Arrange the reserved peanut butter cup halves on top as garnish. Cover and refrigerate for at least 2 hours, or until well chilled, before serving.
