Picture this: the rich aroma of chocolate brownies wafting through the kitchen, mingling with the sweet and salty scent of creamy peanut butter. This Peanut Butter Brownie Trifle is more than just a dessert; it’s a celebration of flavors and textures that will leave your taste buds dancing. This decadent dish brings back memories of family gatherings and festive occasions, where laughter and stories filled the air, and everyone eagerly awaited a slice of indulgence. Today, I’m sharing this beloved recipe with you, so you can create your own moments of joy and deliciousness.
Ingredients
1 Package of Fudge Brownie Mix
2 Packages of Miniature Reeses
4 Cups of Cold Milk (preferably 2%)
2 Packages of Instant Vanilla Pudding
1 Cup of Creamy Peanut Butter
4 Teaspoons of Vanilla Extract
Thawed Cool Whip (2 cans, 8 oz each)
Instructions
Step 1: Prepare the Brownies
Preheat and Prep: Begin by preheating your oven to 350 degrees Fahrenheit. Butter a 12×9-inch baking pan to prevent the brownies from sticking.
Mix the Batter: Follow the directions on the brownie mix package to prepare the batter. This typically involves combining the brownie mix with eggs, oil, and water. Stir until smooth and well combined.
Bake: Pour the brownie batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with moist crumbs, not wet batter.
Cool and Cut: Once baked, remove the brownies from the oven and place them on a wire rack to cool completely. After cooling, cut the brownies into 3/4-inch thick slices. Set aside.
Step 2: Prepare the Peanut Butter Cups
Halve the Reeses: Take your miniature Reeses cups and cut them in half. These will be used as both a filling and garnish for the trifle. Set aside.
Step 3: Make the Pudding Mixture
Mix Pudding and Milk: In a large mixing bowl, beat the instant vanilla pudding mix with the cold milk for about 2 minutes. The mixture should be thick and creamy.
Add Peanut Butter and Vanilla: Incorporate the creamy peanut butter and vanilla extract into the pudding. Mix until everything is well blended and smooth.
Fold in Cool Whip: Gently fold in 1 1/2 cups of the thawed cool whip into the pudding mixture. This will lighten the mixture and add a creamy texture.
Step 4: Assemble the Trifle
Layer the Brownies: In a 5-quart glass trifle dish, start by placing one-third of the sliced brownies at the bottom.
Add Pudding and Reeses: Top the brownie layer with one-third of the pudding mixture. Sprinkle half of the halved Reeses cups over the pudding layer.
Repeat Layers: Repeat the layers – adding another third of the brownies, another third of the pudding mixture, and the remaining Reeses cups.
Final Layer: For the final layer, use the remaining brownies and pudding mixture. Spread it smoothly to create an even top.
Step 5: Garnish and Chill
Top with Cool Whip: Spread the remaining thawed cool whip over the top of the trifle, creating a fluffy, white cloud.
Garnish: For a finishing touch, sprinkle the saved halved Reeses cups over the cool whip layer.
Chill: Place the assembled trifle in the refrigerator for at least 30 minutes to allow the flavors to meld and the dessert to set.
Variations and Substitutions
Chocolate Lovers: For an even richer chocolate experience, consider adding a layer of chocolate pudding or chocolate chips between the layers.
Nut Allergies: If there are nut allergies, substitute the peanut butter with sunflower seed butter and use nut-free chocolate candies.
Dietary Preferences: For a lighter version, use sugar-free pudding mixes, fat-free cool whip, and reduced-fat milk.
Gluten-Free: Use a gluten-free brownie mix and ensure all other ingredients are gluten-free to accommodate those with gluten sensitivities.
Conclusion
This Peanut Butter Brownie Trifle is not just a treat for the taste buds but a feast for the eyes. Its layered beauty makes it a perfect centerpiece for any dessert table. The combination of fudgy brownies, creamy peanut butter, and smooth vanilla pudding is a match made in dessert heaven. Whether you’re making it for a holiday gathering, a birthday party, or simply to satisfy your sweet tooth, this trifle is sure to impress and delight.
What makes this recipe so appealing is its versatility and the way it brings people together. Each bite is a nostalgic journey, reminding us of the joy that comes from sharing good food with loved ones. So, gather your ingredients, follow these steps, and indulge in the deliciousness of this unforgettable Peanut Butter Brownie Trifle. Happy baking!
Peanut Butter Cup Brownie Trifle
Ingredients
- 1 package fudge brownie mix
- 2 packages miniature Reese's cups
- 4 cups cold milk preferably 2%
- 2 packages instant vanilla pudding
- 1 cup creamy peanut butter
- 4 teaspoons vanilla extract
- 2 cans Cool Whip thawed (8 oz each)
Instructions
- Preheat the oven to 350°F (175°C). Butter a 12x9-inch baking pan. Prepare the brownie mix according to the package instructions and pour into the pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely, then cut into 3/4-inch slices.
- Cut the miniature Reese's cups in half. Set aside for filling and garnish.
- In a large bowl, beat the instant pudding mix with cold milk for 2 minutes until thickened. Add peanut butter and vanilla extract, mixing until smooth. Fold in 1 1/2 cups of Cool Whip.
- In a 5-quart trifle dish, layer one-third of the brownies, one-third of the pudding mixture, and half of the Reese's cups. Repeat layers twice, finishing with a smooth layer of the pudding mixture.
- Spread the remaining Cool Whip on top and garnish with halved Reese's cups. Chill in the refrigerator for at least 30 minutes before serving.
