Peanut Butter Trifle recipe

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Ingredients

2 (3.5 ounce) packages instant chocolate pudding mix
4 cups cold milk
1 cup creamy peanut butter
1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed, divided
1 (14.4 ounce) package graham crackers
20 miniature chocolate covered peanut butter cups, unwrapped

Nutrition Info

528.7 calories
carbohydrate: 62.1 g
cholesterol: 7.3 mg
fat: 27.2 g
fiber: 3.3 g
protein: 12.5 g
saturatedFat: 11.4 g
servingSize: -
sodium: 619.1 mg
sugar: 40 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour each package of pudding mix into a separate bowl. Add 2 cups cold milk to each bowl and whisk for 2 minutes. Set one bowl of chocolate pudding aside. Stir peanut butter and 1 cup whipped topping into the second bowl.

  2. Place a layer of graham crackers in the bottom of a trifle dish. Spread 1/3 of the chocolate pudding on top, top with 1/3 of the chocolate-peanut butter pudding, and layer with more graham crackers. Repeat layers 2 more times. Spread remaining frozen whipped topping on top and decorate with extra graham crackers and peanut butter cups.

  3. Chill until pudding is firm and graham crackers have fluffed up, 6 hours to overnight.

Recipe Yield

1 trifle

Recipe Note

This is something I put together on the fly. It tastes just like a peanut butter cup so if you love Reese's® you are going to love this dessert. You can even make this pretty low fat using sugar-free pudding and fat-free cool whip.

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