Peanut Butter Cup Trifle

So who knew that my last trifle could illicit such joyous and hateful comments at the same time. Yikes. Guess it just shows that you can’t please everyone…
I know I’ve made my fair share of gluttonous dishes but this one might top them all.
Peanut Butter Cup Trifle | The Girl Who Ate Everything
A conversation on the phone between my hubby and I.
John: “Hey honey, I’m at Costco do you need anything?”
Me:   “Yeah. Pick me up a box of Reese’s peanut butter cups.”
John: “A whole box.”
Me:   “Yup.”
John: “You realize there are 36 Reese’s candy bars in a box.”
Me:   “Yup.”
John: “That’s 72 individual cups total. Why do you need 72 cups?”
Me:   “I’m making a dessert.”
John: “You need all of them?”
Me:   “No, but I’ll find a home for the others.” He he
If I had to choose one dessert that I hope is in heaven…it might be this….and then maybe it would be calorie free. I made this delicious Peanut Butter Cup Trifle for Bunko. Yes, another trifle. We play Bunko at a country club so by the time I had transported the trifle in my HOT car it wasn’t as cold as I would have liked to eat it. You really want to have it chilled and it almost tastes better the next day. You really want to fix this for a crowd because it is pretty rich and you can only eat a little…unless you are me.
Now off to your treadmill because this beauty’s going to cost you…

Peanut Butter Cup Trifle

Ingredients

  • 1 (9x13) pan of baked brownies, cut into 1 inch pieces
  • 1 (5.1 ounce) package instant vanilla pudding
  • 3 cups milk
  • ½ cup creamy peanut butter
  • 2 teaspoons vanilla
  • 1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)
  • 20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)
  • 6-8 peanut butter cups to garnish.

Instructions

  1. Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.
  2. Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.

Notes

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Speak Your Mind

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Comments

  1. your pb cups only come 2 to a pkg? 36 packs in canada would equal 108 indiv. cups! All the better. lol.

  2. That looks BEAUTIFUL! And so sinful! YUM! :-D

  3. Completely gluttonous and I love it!

  4. I just want to say I LOVE your blog! My friend told me about it, and now this is my go-to recipe blog. You are so talented :)

  5. This would not last long in my house!

  6. Wonderful dessert. Thanks for sharing.

  7. Be still my heart. I think I’m in love.

  8. could you use a choc. cake instad of the brownies? would there be much of a difference?

  9. oh my heavenly!

  10. IT’S AMAZING!!

  11. @ TFORE… I have made this with chocolate cake, still good!! Delicious either way – the cake is more porous and absorbs some of the pudding mix is really the big difference.

  12. I’m confused about the pudding size, the box I picked up was 3.4 ounces, do I use just one box that size? thanks

    • @tina,
      There’s actually a larger size the 5.1 ounce box. Don’t stress it just use what you have it should be fine you will just have a little less of the pudding mixture. Make the pudding according to the package directions though which should be 2 cups of milk, not the 3 cups milk that the recipe states since that’s for the larger box.

  13. hey i was planning on making this for easter, and well i accidently bought chocolate pudding. if i mix the pudding with whip cream will it still taste fine or will it be an overload of chocolate?

    • Christy {The Girl Who Ate Everything} says:

      It’s definitely going to be SUPER chocolatey. It’s your call. How much do you like chocolate?

      • im not that big of a chocolate fan to be honest the only chocolate i really like is reese cups haha. i think im going to run to the store before making it to get vanilla pudding thanks for your imput i didnt want it to be too heavy and rich and thats why im afraid of all the chocolate

  14. Just finished this delightful desert for our Easter celebration! Thanks so much for sharing, found your blog from Pinterest… I”ll be sure to check back again for more great ideas!

  15. We made this today at our Senior Retirement community. They LOVED it! Because we couldn’t wait while it chilled and set, we ate it right away. The pudding was a little “unset” because we couldn’t chill it – but they didn’t care. They loved it! They all took copies of the recipe back to their apartments. It was definitely a hit! Thank you!

  16. I just made this dessert this past weekend for a summer pool party I had. It was so delicious! The only thing I was dissapointed with is that everyone ate it all and there were no leftovers :( It was out of this world and I will def be making it again!

  17. Just wondering about the whipped cream..recipe calls for. 8oz but in directions it says 2 cups I think. Unless I’m missing something shouldn’t we need 2 x 8 oz of whipped cream? I’m making this today so I hope I hear from u or else I’m winging it. Thanks

    • Christy {The Girl Who Ate Everything} says:

      Darlene,
      The recipe calls for 2 cups to be folded in and additional for the top. 8 ounces of cool whip is measured by weight not volume so it actually has 3 cups in an 8 ounce container according to Kraft’s site. So only use 2 cups when folding in. Clear as mud?

  18. I’ve made a variation on this, and I substituted peanut butter Kandy Kakes (http://www.tastykake.com/products/kandykakes) for the brownies. O. M. G.

  19. Thank you so much for the idea. I made it Saturday night for a peanut event and it was FABULOUS!
    http://take10withtricia.com/2014/03/peanut-butter-cup-trifle.html