Rating: 4 stars
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Peanut butter and chocolate fanatics will think heaven dwells in this dessert. Any type of brownie mix will work fine here--only the color of the brownie layers will change.

Recipe by Oxmoor House January 1996

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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 13" x 9" x 2" pan with a large sheet of aluminum foil, allowing foil to extend 2" out of both ends of dish.

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  • Prepare brownie mix according to package directions, using packets included in package. Bake according to package directions in prepared pan. Cool completely.

  • Lift foil out of pan. Invert brownies onto a cutting board; remove foil. Cut brownies into 3/4" pieces, using a sharp knife.

  • Combine vanilla pudding mix and milk in a large mixing bowl; beat at low speed of an electric mixer 2 minutes or until thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream. Set remaining whipped cream aside (about 1 cup).

  • Place half of brownies in bottom of a 3-quart trifle bowl; top with 1 1/4 cups chopped peanut butter cup candies and half of pudding. Repeat layers with remaining half of brownies, 1 1/4 cups peanut butter cup candies, and pudding. Pipe or spoon reserved whipped cream over trifle. Garnish, if desired.

Source

Christmas with Southern Living 1996

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