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Peanut Butter Brownie Trifle


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  • 1 fudge brownie mix
  • 1 pkg peanut butter chips
  • 2 pkg mini peanut butter cups
  • 4 cups cold milk
  • 2 pkgs instant vanilla pudding
  • 1 cup creamy peanut butter
  • 4 tsp. vanilla extract
  • 3 cartons frozen whipped topping, thawed



Step 1

Prepare brownies according to package directions; stir in peanut butter chips. Bake in a 9x13 inch pan until toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack; cut into small cubes.

Cut peanut butter cups in half; set aside a 1/3 cup for garnish. In a large mixing bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 additional minutes. Add peanut butter and vanilla; mix well. Fold in 1 1/2 cartons whipped topping.

Place a third of the brownies in the bottom of trifle bowl. Top with a third of peanut butter cups and spoon a third of the peanut butter mixture over top. Repeat these layers twice. Cover with remaining whipped topping and garnish with reserved peanut butter cups. Refrigerate until chilled. Best if refrigerated 1 -2 days before serving.


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