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Peanut Butter Brownie Trifle

 Peanut Butter Brownie Trifle
This rich, tempting trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next party or potluck. —Nancy Foust, Stoneboro, Pennsylvania
20 ServingsPrep: 1 hour + chilling


  • 1 fudge brownie mix (13-inch x 9-inch pan size)
  • 1 package (10 ounces) peanut butter chips
  • 2 packages (13 ounces each) miniature peanut butter cups
  • 4 cups cold 2% milk
  • 2 packages (5.1 ounces each) instant vanilla pudding mix
  • 1 cup creamy peanut butter
  • 4 teaspoons McCormick® Pure Vanilla Extract
  • 3 cartons (8 ounces each) frozen whipped topping, thawed


  • Preheat oven to 350°. Prepare brownie batter according to package
  • directions; stir in peanut butter chips. Bake in a greased 13x9-in.
  • baking pan 20-25 minutes or until a toothpick inserted near the
  • center comes out with moist crumbs (do not overbake). Cool on a wire
  • rack; cut into 3/4-in. pieces.
  • Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a
  • large bowl, whisk milk and pudding mixes for 2 minutes (mixture will
  • be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2
  • cartons whipped topping.
  • Place a third of the brownies in a 5-qt. glass bowl; top with a third
  • of the remaining peanut butter cups. Spoon a third of the pudding
  • mixture over the top. Repeat layers twice. Cover with remaining
  • whipped topping; garnish with reserved peanut butter cups.
  • Refrigerate until chilled. Yield: 20 servings (1 cup each).

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Peanut Butter Brownie Trifle (continued)

Nutritional Facts: 1 cup equals 680 calories, 38 g fat (15 g saturated fat), 28 mg cholesterol, 547 mg sodium, 73 g carbohydrate, 3 g fiber, 13 g protein.