Ingredients
Equipment
Method
Instructions
- Start by baking your brownies according to your favorite recipe or the instructions on the box. Once baked, allow them to cool completely before cutting them into 1-inch pieces.
- In a large mixing bowl, combine the instant vanilla pudding mix with 3 cups of milk. Whisk together until the mixture thickens, which should take about 2 minutes.
- Next, add 1 cup of creamy peanut butter and 2 teaspoons of vanilla extract to the pudding mixture. Whisk until fully combined and smooth.
- Gently fold in 12 ounces of the thawed Cool Whip into the peanut butter and pudding mixture. Be careful not to deflate the whipped cream.
- In your trifle dish or glass bowl, start by placing a layer of brownie pieces at the bottom. Spoon a layer of the peanut butter pudding mixture over the brownies, followed by a layer of crumbled peanut butter cups. Repeat this process until you run out of ingredients, finishing with a layer of pudding on top.
- Spread the remaining Cool Whip on the top layer of the trifle, smoothing it out evenly.
- For the final touch, sprinkle the remaining crumbled peanut butter cups on top and add the 6-8 whole peanut butter cups as a garnish.
- Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. When ready to serve, scoop out portions and enjoy the layers of deliciousness!
Notes
- This dessert is best made a day in advance for optimal flavor.
- Feel free to customize with additional layers like crushed cookies.
- Store leftovers in the refrigerator for up to 3 days.