Ingredients
Scale
- 1 (15–18 oz) fudge brownie mix
- 2 (10 oz each) bags mini Reese’s peanut butter cups
- 4 cups 2% milk (cold)
- 2 (3.4 oz each) boxes instant vanilla pudding
- 1 cup creamy peanut butter
- 4 teaspoons pure vanilla extract
- 2 (8 oz tubs) frozen Cool Whip, thawed
Instructions
- Prepare the Brownies: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. Prepare the brownie mix as per package instructions. Bake for 20–25 minutes or until a toothpick inserted comes out clean. Cool completely, then cut into ¾-inch cubes.
- Make the Pudding Mixture: In a large bowl, whisk together vanilla pudding mixes, cold milk, peanut butter, and vanilla extract for 2 minutes until thick. Gently fold in 1½ cups of Cool Whip.
- Assemble the Layers: In a trifle dish or large bowl, layer brownie cubes, half of the chopped Reese’s, and one-third of the pudding mixture.
- Repeat the Layers: Add another layer of brownies, remaining Reese’s, and another third of the pudding mix. Top with final layer of brownies and remaining pudding.
- Finish & Chill: Spread remaining Cool Whip on top. Garnish with extra Reese’s if desired. Cover and chill for at least 2 hours before serving.
Notes
- Best enjoyed cold and after a few hours of chilling.
- Use crunchy peanut butter for a textured twist.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 36g
- Sodium: 330mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg
Keywords: chocolate trifle, peanut butter dessert, Reese’s trifle