Chocolate Peanut Butter Trifle Recipe and Tips

Ever since Jessica over at how Sweet it is blogged about this Peanut Butter Brownie Fudge Trifle, I haven’t been able to get it out of my mind. I mean, if you saw something like this on your computer screen, could you stop thinking about it? I think not.

Which is why I decided to make it. And boy, was it gooood!  Each of the ingredients are so easy to put together, especially if you use shortcuts as Jessica suggested. I usually bake from scratch, but in this case, I followed Jessica’s basic rule of thought that shortcuts wouldn’t compromise this recipe. Not one bit. The key is to use quality ingredients.

Love chocolate? How about peanut butter? The two together? Yes? Then trust me, you will LOVE this trifle!

But before I get to the recipe, here are a couple of tips I thought I’d share…

Tip #1 - The recipe calls for chopped peanut butter cups. I found these small bags of Reese’s Peanut Butter Cup Minis in bulk at my local BJs. The fact that they are super small and come unwrapped saved me a lot of time. I froze 4 bags of them, then sliced each cup in half for use in the trifle. Freezing (or at least chilling) them is a must before slicing. Simply use a sharp knife and away you’ll go.

Tip # 2 – For the brownies, I used a double box of Ghiradelli Triple Chocolate Brownies mix. I found this in BJs too. I followed the directions on the box for the double batch and used a 9 x 13 inch pan. The brownies came out double high and super fudgy.

Tip #3 – To quickly cut them into cubes after they fully cooled, I used a pizza cutter to make 70 bite-sized pieces. Next time, I might just make a single batch in an 8 x 8 pan as I had more than enough brownies for the dish I used.

Tip #4 – The original recipe calls for instant chocolate pudding. After reading the ingredients on the box of Jell-0 Instant Pudding, I opted to go with Kozy Shack Chocolate Pudding. Not only is it faster to use pre-made pudding, Kozy Shack tastes way better than instant and is all natural. None of that artificial color or flavor in my trifle. No way! (Special thanks to my sister for this great suggestion!)

Tip # 5 – For best results when making both the whipped cream and the peanut butter mousse-like mixtures, use the whip attachment on your stand mixer, not the beater.

Tip #6 – Be sure to follow the directions carefully and finish making the peanut butter mixture by hand, folding in the whipped cream with a spatula or spoon.

Once you start layering, your yummy dessert is going to start looking like this:

And then like this… (I actually filled in the center with more brownie cubes after I took this photo.)

Until you eventually get to this…

That is all. (Or, need I say more? Run, don’t walk, to your supermarket and start getting the ingredients to make this all occasion dessert!)

Peanut Butter Fudge Brownie Trifle (Adapted from How Sweet It Is – original recipe here)


A single or double batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes (I used Ghiradelli Triple Chocolate Brownies)

1-2 22oz tubs of Kozy Shack Chocolate Pudding (I used 1 3/4 tubs)

4 small bags of peanut butter cups, chopped (I used Reese’s Peanut Butter Cups Minis)

2 cups heavy cream

3-4 tablespoons granulated sugar, depending on your desired level of sweetness

2 teaspoons clear vanilla extract

1 cup of creamy peanut butter (I used Reduced Fat Creamy Skippy)

1 cup of powdered sugar

2 tablespoons milk (I used 2% milk)

8 ounces of whipped cream cheese, room temperature (I used Temptee Cream Cheese)

{peanut butter mixture layer from this peanut butter pie recipe}


In the bowl of an electric mixer (or using a hand mixer), beat heavy cream, sugar and clear vanilla extract on medium-high speed until stiff peaks form. Transfer the whipped cream to another bowl and refrigerate until ready to use.

Combine peanut butter and cream cheese in mixing bowl and beat at medium speed. Scrape down sides of bowl until mixture is creamy. Add in powdered sugar and mix until just combined. Add 2 tablespoons of milk and mix until incorporated. Remove the bowl from mixer. Add 1 cup of whipped cream to the peanut butter mixture and fold by hand with a spatula or spoon until mixture is mostly combined.

Use your trifle dish or other pretty glass bowl and layer your ingredients in any order. I did as Jessica suggested and started with a layer of brownies, then the peanut butter, then a handful of chopped peanut butter cups, the chocolate pudding, whipped cream, and repeated it until I reached the top. I used a Wilton #4B open star tip to pipe the whipped cream flowers on top. You can sprinkle more chopped peanut butter cups on top for decoration if you like. Refrigerate until ready to serve.

Tip #7 – A word of caution, if you’re taking this to a party and/or serving it to guests, be sure to keep the top layer of ingredients just below the top of the glass. This will ensure that the top of your trifle will remain intact after being covered in plastic wrap or tin foil.

{Please note that I was not compensated by any of the companies mentioned in this blog post.}

So, tell me, does peanut butter and chocolate do it for you? What dessert sends you over the edge – you know, the one you can’t get out of your mind until you make it?

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  1. says

    This looks absolutely DELICIOUS!!! Oh my goodness, please promise me that you will never, ever, ever tell my husband about this or show him the picture or even HINT about something like this maybe possibly existing. Because if you do…I will be making it every single day of the rest of forever!

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