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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.

AuthorCarley KnutsenDifficultyBeginner

Ingredients
 8 oz Chocolate Pudding
 4 cups Cold Milk
 16 oz Reese's Peanut Butter Cups
 8-10 oz Angel Food Cake or Sponge Cake (cut into cubes)
 12 oz Carton Frozen Whipped Topping (thawed)

Prep
1

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.

Ingredients

Ingredients
 8 oz Chocolate Pudding
 4 cups Cold Milk
 16 oz Reese's Peanut Butter Cups
 8-10 oz Angel Food Cake or Sponge Cake (cut into cubes)
 12 oz Carton Frozen Whipped Topping (thawed)

Directions

Prep
1

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.

Peanut Butter Cup Trifle

Thanks to Taste of Home for the recipe!

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