Peanut Butter Cup Trifle

Total Time:
4 hr 5 min
5 min
4 hr

12 servings

  • 3 2/3 cups cold milk
  • Two 3.9-ounce packages instant chocolate pudding
  • 2 cups heavy whipping cream
  • 1/3 cup creamy peanut butter
  • 1/3 cup confectioners' sugar
  • 12 peanut butter cup candies, coarsely chopped
  • 30 store-bought brownie bites
Watch how to make this recipe.
  • Whisk together the cold milk and instant chocolate pudding mix until well incorporated and the mixture begins to thicken. Cover and refrigerate until ready to use.

  • Using a stand mixer or electric hand mixer, beat together the whipping cream, peanut butter and confectioners' sugar until stiff peaks form. Gently fold in the chopped peanut butter cup candies, reserving 1/4 cup for the top.

  • To assemble the trifle, loosely break up the brownie bites. If the trifle dish is even at the bottom, place a layer of broken brownies over the bottom of the dish. (If the trifle dish has a dip in the center, spread 1/2 cup chocolate pudding into the dip to even it out before starting with an even layer of brownies.) Top the brownies with 1 cup of pudding, spreading it to an even layer with an offset spatula. Follow by spreading 1 1/2 cups of the peanut butter whipped cream atop the pudding layer. Repeat twice with the remaining brownie bites, pudding and whipped cream, creating 9 layers total and ending with a whipped cream layer. Sprinkle with the remaining chopped peanut butter cups.

  • Cover loosely with plastic wrap and refrigerate for at least 4 hours and up to overnight before serving.

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    This recipe is featured in:

    The Kitchen