This Reese's Peanut Butter Trifle is a layered dessert combining fudgy brownies, creamy peanut butter pudding, and chopped Reese's cups in a make-ahead showstopper. It's assembled cold and requires no additional baking after the brownies.
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Prepare brownie mix according to package directions using a 9x13 inch pan. Make sure not to over bake the brownies.
Cool completely on a wire rack; cut into ¾-inch pieces.
Cut Reese's peanut butter cups in half; set aside ⅓ cup for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes. Add peanut butter and vanilla; mix well. Fold in 1 ½ cartons whipped topping.
Place a third of the brownies in a trifle bowl evenly on the bottom. 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.
Cover and refrigerate up to 3 days. This dessert does not freeze well due to the whipped topping texture; serve chilled directly from the refrigerator.
trifle bowl · 9x13 inch baking pan · wire rack
Yes, this is an ideal make-ahead dessert. Assemble it up to 24 hours in advance, cover, and refrigerate until ready to serve.
Cut the brownies into ¾-inch pieces and don't overbake them—the creator notes this prevents them from absorbing too much pudding moisture during chilling.
Instant chocolate pudding works as a substitute for vanilla pudding. For peanut butter, use natural or powdered peanut butter reconstituted with water, though it will slightly alter the flavor and texture.
A standard 3-4 quart trifle bowl works well for this recipe and allows the layers to be visible on the sides.
Yes, double all ingredients and use a larger trifle bowl or divide between two standard bowls. Adjust brownie baking time slightly if using two 9x13 pans.
