Peanut Butter Cup Trifle

This is a refreshing and chocolaty way to sate your sweet tooth. Chocolate pudding paired with cool frozen topping and bright pops of peanut butter and layers of airy sponge cake.



8 oz chocolate pudding

4 c cold milk

16 oz (2, 8 oz pkg) Reese’s Peanut butter cups

8-10 oz angle food cake,* cut into cubes

*or sponge cake

12 oz carton frozen whipped topping, thawed

Combine the milk and chocolate pudding and whisk for 2 minutes, letting it stand until soft set. (Or just follow the directions on the back of the pudding box.) In a large trifle bowl (or a glass bowl that will showcase the layers) start with a layer of cake chunks, then pudding, followed by the not-so-frozen whipped topping, and a generous sprinkling of peanut butter cups. Repeat until all ingredients have been used or the bowl is full. Store in the refrigerator.


Thanks to Taste of Home for the recipe!


Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊


Your email address will not be published. Required fields are marked *