Best Easy Peanut Butter Cup Trifle Recipes

PEANUT BUTTER TRIFLE

Steps:

• Pour each package of pudding mix into a separate bowl. Add 2 cups cold milk to each bowl and whisk for 2 minutes. Set one bowl of chocolate pudding aside. Stir peanut butter and 1 cup whipped topping into the second bowl.
• Place a layer of graham crackers in the bottom of a trifle dish. Spread 1/3 of the chocolate pudding on top, top with 1/3 of the chocolate-peanut butter pudding, and layer with more graham crackers. Repeat layers 2 more times. Spread remaining frozen whipped topping on top and decorate with extra graham crackers and peanut butter cups.
• Chill until pudding is firm and graham crackers have fluffed up, 6 hours to overnight.

PEANUT BUTTER CUP TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.

EASY PEANUT BUTTER CUP TRIFLE

Steps:

• 1. Whisk pudding mix and milk in a large bowl for 2 minutes. Set aside for 3 minutes or until soft set.
• 2. In a 3 quart trifle bowl or a large glass bowl, layer half the cake cubes, pudding, whipped topping and then peanut butter cups. Repeat layers. Place in the refrigerator until ready to serve.

PEANUT BUTTER BROWNIE TRIFLE

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.

PEANUT BUTTER CUP TRIFLE

Steps:

• Crumble chocolate cake and set aside.
• Beat the pudding mix and milk together on med low speed til blended, then beat in the peanut butter, beat until smooth.
• Fold in 1 cup Cool Whip.
• In a large trifle bowl,layer 1/2 the crumbled cake, then 1/2 the peanut butter mixture and 1/2 the chocolate chips.
• Smooth 1 cup Cool Whip over the peanut butter layer, sprinkle with 1/2 the chopped Reese's bars.
• Repeat with another layer of cake, peanut butter mixture, chocolate chips. Cool Whip and top with chopped Reese's bars.
• Chill for 4-6 hours or overnite.

PEANUT BUTTER CUP TRIFLE

Steps:

• Whisk together the cold milk and instant chocolate pudding mix until well incorporated and the mixture begins to thicken. Cover and refrigerate until ready to use.
• Using a stand mixer or electric hand mixer, beat together the whipping cream, peanut butter and confectioners' sugar until stiff peaks form. Gently fold in the chopped peanut butter cup candies, reserving 1/4 cup for the top.
• To assemble the trifle, loosely break up the brownie bites. If the trifle dish is even at the bottom, place a layer of broken brownies over the bottom of the dish. (If the trifle dish has a dip in the center, spread 1/2 cup chocolate pudding into the dip to even it out before starting with an even layer of brownies.) Top the brownies with 1 cup of pudding, spreading it to an even layer with an offset spatula. Follow by spreading 1 1/2 cups of the peanut butter whipped cream atop the pudding layer. Repeat twice with the remaining brownie bites, pudding and whipped cream, creating 9 layers total and ending with a whipped cream layer. Sprinkle with the remaining chopped peanut butter cups.
• Cover loosely with plastic wrap and refrigerate for at least 4 hours and up to overnight before serving.

HEAVEN IN A BOWL (PEANUT BUTTER BROWNIE TRIFLE)

Steps:

• Prepare brownie batter according to package directions. 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). 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.

MINI PEANUT BUTTER CUP TRIFLES RECIPE

Steps:

• In a large bowl, whisk milk and pudding mix for about 2 minutes. Let stand 2 minutes or until soft-set. In a 4 transparent cups. layer the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers.
• Keep refrigerated until ready to serve. Top with a Reese's Peanut Butter Cup.
• (Depending on the size of your cup, you might need more pudding)