Meet the Sullivans: Recipe: Peanut Butter Cup Trifle

September 12, 2012

Recipe: Peanut Butter Cup Trifle

***I'm working on a new "look" here, so please excuse the appearance while we're under construction.***

Keith's annual fantasy football draft party was a few Sundays ago. All the guys in their league get together and pick their teams, and us girlfriends / wives hang with the kiddos and eat snacks, etc. Our friends the Rutherford's hosted the party this year and I offered to bring dessert. It's my favorite dish to make!

Last year I brought my favorite Crunchy Caramel Apple Pie (always a hit!) and this year I brought this decadent Peanut Butter Cup Brownie Trifle.

Ingredients
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) peanut butter chips
3 packages Reese's peanut butter cups minis
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix (I used one chocolate + one vanilla)
1 cup creamy peanut butter
4 teaspoons vanilla extract
1 pint heavy whipping cream
granulated sugar

Directions

1. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).

*Whip heavy cream with a few spoons of granulated sugar to taste.

After 25 min cool brownies on a wire rack; cut into 3/4-in. pieces.

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 a few scoops whipped cream.

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 cream; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

recipe inspired by: Taste of Home

The original recipe calls for 3 tubs frozen whipped topping, which I'm sure would work fine if that's what you like or only have time for. But, in my opinion, it is always best to use the real fresh stuff if you can. I like to use my kitchen aid stand mixer to whip the heavy cream while the brownies bake. Next time I will use a few less peanut butter cups. Otherwise it was great!