We love trifles, but I’ve never actually made one. I have no idea why. I’ve owned a trifle bowl for years! So this past weekend I decided to remedy that and make one for our after service food and fellowship time. It was delicious, though definitely really sweet, I’d probably go easy on the sweetness of the whipped cream next time to help balance things out. It went super quick though.
I pgk. batch of brownies, cooked and broken up into bites size pieces
1 lg. (5 oz.) box of chocolate pudding, prepared and chilled
1 bag of peanut butter butter cups, chopped
1 c. heavy cream
3-4 T. sugar, depending on how sweet you want it
1 c. creamy peanut butter
1 c. powdered sugar
2 T. milk
8 oz. whipped cream cheese, at room temperature
In a large bowl, beat the heavy cream and sugar together until stiff peaks form. Place in the refrigerator until ready to use.
In another bowl, combine the peanut butter and cream cheese. Beat on medium speed, scraping sides occasionally, until mixture is creamy. Gradually add powdered sugar and 2 T. milk. Be careful not to add the sugar too fast or you and your kitchen will be covered in powder Add one cup of the prepared whipped cream to the peanut butter mixture and fold in gently.
Begin layering in your trifle bowl. You can do the layers in whatever order you want. I began with brownies, then peanut butter filling, peanut butter cups, chocolate pudding and then finished with whipped cream. You can choose to make it using thick or thin layers. I did three sets of layer so people wouldn’t have to dig in too far in order to get some of each thing. On the last layer I kept out the peanut butter cups, piped the whipped cream over the top (rather than just spooning it on) and then sprinkled the peanut butter cups over it.