PEANUTBUTTER PIE RECIPES RECIPES

Name: Peanut Butter Brownie Trifle
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 20 servings (1 cup each).
Ingredients: 1 fudge brownie mix (13x9-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

PEANUT BUTTER BROWNIE TRIFLE RECIPE: HOW TO MAKE IT

Peanut Butter Brownie Trifle Recipe: How to Make It image

This rich, tempting, peanut butter brownie trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 20 servings (1 cup each).

Number Of Ingredients 8

Ingredients

1 fudge brownie mix (13x9-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

Steps:

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.

Nutrition Facts : Calories 680 calories, FatContent 38g fat (15g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 547mg sodium, CarbohydrateContent 73g carbohydrate (54g sugars, FiberContent 3g fiber), ProteinContent 13g protein.

PEANUT BUTTER BROWNIE TRIFLE RECIPE: HOW TO MAKE IT

Peanut Butter Brownie Trifle Recipe: How to Make It image

This rich, tempting, peanut butter brownie trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 20 servings (1 cup each).

Number Of Ingredients 8

Ingredients

1 fudge brownie mix (13x9-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

Steps:

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.

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