Let me start off by saying that there is nothing healthy about this dessert. The name should give that away, but just in case it doesn’t I want to make sure I’m warning my readers. And trust me, there needs to be a warning that comes with this bad boy because it is like crack in a bowl, err trifle dish. My coworker, Chrissy, gets all the credit for this lovely creation. My only addition was to add chopped peanut butter cups on top, but you could add whatever you like. Strawberries, sprinkles, chocolate chips, the possibilities are endless. Serving it in a trifle dish is what really makes this a show-stopper, but if you don’t have one you can always use a glass bowl.
Brownie-Peanut Butter Cup Trifle
- 1 package fudge brownie mix (plus eggs, oil, cooking spray and 2 round 8-inch pans)
- 1 can of chocolate pudding (or instant pudding mix)
- 1 8-ounce tub of frozen whipped topping, thawed
- 1 large package of peanut butter cups, chopped
Prepare and bake brownies according to package directions, dividing mixture between two greased round 8-inch pans. Allow brownies to cool completely. When cool, crumble the brownies into small pieces. On the bottom of a 3-quart glass trifle bowl add 1/3 of the brownies, followed by 1/3 of the pudding and 1/3 of the whipped cream. Repeat for two more layers. Sprinkle the top with chopped peanut butter cups and refrigerate until ready to serve.
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