Food & Drink

Recipe of the Day: Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle recipe
Peanut Butter Brownie Trifle recipe


1 fudge brownie mix (13-by-9-inch pan size)

1 package (10 ounces) peanut butter chips

2 packages (13 ounces each) miniature peanut butter cups

4 cups cold low-fat milk

2 packages (5.1 ounces each) instant vanilla pudding mix

1 cup creamy peanut butter

4 teaspoons vanilla extract

3 containers (8 ounces each) frozen whipped topping, thawed

Preheat oven to 350 degrees. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-by-9-inch baking pan 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs; do not overbake.

Cool on a wire rack; cut into 3/4-inch pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish.

In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1 1/2 containers whipped topping.

Place a third of the brownies in a 5-quart glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

Taste of Home April/May 2010