Taste of Home
Peanut Butter Brownie Trifle
TOTAL TIME: Prep: 1 hour + chilling
YIELD: 20 servings (1 cup each).
This rich, tempting, peanut butter brownie trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania
Ingredients
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1 fudge brownie mix (13x9-inch pan size)
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1 package (10 ounces) peanut butter chips
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2 packages (13 ounces each) miniature peanut butter cups
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4 cups cold 2% milk
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2 packages (5.1 ounces each) instant vanilla pudding mix
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1 cup creamy peanut butter
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4 teaspoons vanilla extract
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3 cartons (8 ounces each) frozen whipped topping, thawed
Directions
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1.
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 in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
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2.
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.
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3.
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.
Nutrition Facts
1 cup: 680 calories, 38g fat (15g saturated fat), 28mg cholesterol, 547mg sodium, 73g carbohydrate (54g sugars, 3g fiber), 13g protein.
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