20 February 2013

Peanut Butter Cup Trifle

Yum
Peanut Butter Cup Trifle

I know the pic grabs you immediately--and this is beyond delicious, but you would be surprised that you can make 2 versions of this and one is (almost) guilt free.


OK, there's nothing we can do about the mini peanut butter cups, but you can reduce the amount AND they are cut up so there's the illusion of more.  However, we can use low-fat or even skim milk in the pudding, and that pudding can be sugar free as well.  Everyone knows the whipped topping comes in "light' and non-fat varieties and these can be substituted for the regular.  

And the brownies?  That's from a mix AND it was the low-fat version because that's all the store had left when they offered a Facebook coupon for 25 cents a box.

The peanut butter sauce is to die for, so get that fainting couch out.  This is the sauce I use to make my peanut butter swirl ice cream--that's another story and I may make some soon and do it for my readers.

So whether you choose to make this lightened up some or the original recipe (which is given),  both versions are delicious.  Dig in.

Peanut Butter Cup Trifle

  • 4 large brownies, cut into cubes
  • 1 cup instant vanilla pudding--the pudding is already made
  • 1 cup mini peanut butter cups, cut into quarters
  • 1 cup whipped topping
  • 1/2 cup creamy peanut butter
  • 1/2 cup heavy or whipping cream
  • 2 tbs light corn syrup
  • 1/4 cup light brown sugar

Prepare peanut butter sauce by mixing the peanut butter, cream, corn syrup and brown sugar in a small saucepan.  Heat over medium heat until sugar is melted and sauce is very smooth.  Remove from heat; set aside.

Fold together the whipped topping and the vanilla pudding in a small bowl.  Set aside.

Assemble trifle by taking 4 mini trifle bowls or dishes of an equal size (a stemless wine glass or an old-fashioned glass works well here too), and build layers:  layer 1/2 of the brownies on the bottom of the 4 trifle bowls.  Next, layer 1/2 of the quartered peanut butter cups on top of the brownie layer, then top with 1/2 the pudding.  Drizzle about 1-2 tbs of the peanut butter sauce over the pudding.  Repeat the layer brownie and the pudding layer once more.  Top with remaining quartered peanut butter cups and liberally drizzle with more peanut butter sauce--and yep, let the sauce drip down the sides!!!  You can garnish with chocolate sprinkles if desired too.

Remember--you are distributing what you have between 4 small bowls.  Let your eye be your judge as to the amounts of each bowl so they will look even.

Now kick back and ENJOY.

Makes 4 desserts.






8 comments:

Sandi @ My Culinary Escapades said...

That carmel looks so oozy and gooey. Yum!

Judith Hannemann said...

It's PB caramel LOL--and boy is this ever good. It's so addictive all you need is that sauce and a spoon and you're set for life!!! I use this in vanilla ice cream too. Swirl it through. Pure heaven.

Medeja said...

It looks so tempting.. I just want to lick the side of the glass :D

Adelina Priddis said...

I think I just went into a food coma..... Saw this on facebook and had to come check it out. I would love if you brought it by my Foodie Friday party (or any other recipe you'd like to share)

Judith Hannemann said...

Adelina--I'd love to participate...I'll contact you thru your blog <3

Jennifer M. said...

I found you on Pinterest and just want to thank you for this fabulous recipe! Now I have something super yummy, easy, and taste bud tantalizing to make for dessert with my bag of peanut butter cups! I will make some adjustments like substituting the sauce for some vanilla cajeta :)

Judith Hannemann said...

Thank you so much Jennifer XOXO

Substitutions always welcome...do them myself all the time. Make it your own and enjoy!!!

Carrie Whittemore said...

That is an amazing dessert! We definitely have to try it! WOW!