Peanut Butter Cup Trifle
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1025
- Total Fat
- 65
- Saturated Fat
- 25
- Carbohydrates
- 103
- Dietary Fiber
- 4
- Sugar
- 61
- Protein
- 18
- Cholesterol
- 111
- Sodium
- 884
- Total: 4 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
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
Directions
- 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.