- 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 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 in 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).
Reviews forPeanut Butter Brownie Trifle
"it look like a good dessert and I would love to make it when I get home"
"This was very easy and made a very pretty dessert. I didn't have a trifle dish so I used a clear glass mixing bowl.Since other members comented in how much it made I only made half.I left out the peanut butter cups except for the garnish.I plan on making this for a Christmas potluck and will get a trifle dish for then.Highly recommend for chocolate and Peanut butter lovers"
"I made this to take into the office where there are 14 of us, it made so much there was enough for some to take home. Unless I did something wrong this really does make a lot, I had to put straws poking up out of it in order to put the plastic wrap over it. One of the staff is a peanut butter cup/butter finger addict so I used a 50/50 mix of both and he couldn't leave it alone. I don't like whipped topping so I used fresh beaten only lightly sweetened whipping cream stabilized with unflavored gelatin. Also instead of 2% milk, which I don't ever have in the house, I used 4% milk. Tip: 4% milk or better yet half and half will always give you a thicker richer pudding, 2% or less milk will give you a runnier pudding. This is dessert, not dinner, so what the heck, splurge."
"This was so good. My kids loved it and it was something they could help me make which adds to the enjoyment. I just used enough peanut butter cups for garnish rather than put them in the dessert. As I love all things peanut butter we will definitely make this again."
"This recipe would be improved by leaving out the peanut butter cups. The brownies and pudding are absolutely delicious. The hard peanut butter cups are too stark a contrast in texture--and, honestly, they just taste tacky in comparison to the other ingredients. Even the kids picked them out. If I made this again, I would either leave them out completely or just add a handful, chopped small, as the topping."
"This trifle was excellent! It is VERY rich. Brought it into work and received many requests for the recipe. Recommendation: Cut peanut butter cups amount in half (use only one bag)."
"Love this, made it for my women's club meeting they loved it..............none left."
"Delicious! I only used 2 containers of whipped topping and that was plenty. Would definitely make again!"
"There is no possible way to combine these ingredients and have it turn out bad. You definitely can't go wrong with brownies, peanut butter cups, and pudding! This did make enough to fill two trifle bowls (I believe they were 3 and 4 quart sizes), so I would cut this in half if I made it again."
"I made these in 9 oz. plastic cups for easier clean-up, and they were delicious! Everyone loved them. They were very rich, but tasted great."