Peanut Butter Brownie Trifle

I wouldn’t exactly say this is a seasonal dessert…rest assured I will be making it in May for my brother at some point. It is peanut buttery rich & delicious. I made it this past weekend (with my husband in mind) for a family Christmas…just a little something different.

*Please note the photo may not be the most wonderful thing you have seen on this Monday morning (I guess unless you love peanut butter and chocolate that much then who cares right?)…there was about a 45 second window where I was able to take the picture.

Peanut Butter Brownie Trifle

1 batch of your favorite brownies, boxed or from scratch, cooled and cut into cubes

1 bag of peanut butter cups, chopped

2 cups heavy cream

1/8 cup powdered sugar

1 cup of creamy peanut butter

1 cup of powdered sugar

2 tablespoons milk

8 ounces of whipped cream cheese, at room temperature

In the bowl of an electric mixer (or using a hand mixer), beat heavy cream and sugar on medium-high speed until stiff peaks form. Transfer the whipped cream to an separate bowl and stick in the fridge until ready to use.

Add the peanut butter and cream cheese to the bowl and beat at medium speed, scraping down the sides a few times until mixture is creamy. Add in powdered sugar and mix until combined, then mix in 2 tablespoons of milk. Remove the whipped cream from the fridge and add 1 cup of it to the peanut butter, folding it in until the mixture turns lighter in color and is mostly combined.

Layer brownies in bottom of trifle bowl then top with layers of peanut butter mixture, whipped cream and chopped peanut butter cups. Repeat and enjoy.

Recipe adapted slightly from How Sweet Treats.

Advertisements

Pumpkin Spice Trifles

I had some pumpkin spice pudding I had been wanting to use along with the gingersnaps, so I came up with these mini trifles. The great thing is, you could make it in a larger trifle bowl for Thanksgiving dinner…you just might want to double the recipe.

Pumpkin Spice Trifles makes 5 

1 package prepared pumpkin spice pudding

8 ounces whipped cream or cool whip (I tend to lean towards the whipped cream)

1 cup gingersnaps, crushed

Layer pudding, whipped cream, and gingersnaps in mini trifles. I like lots of crunch, so I use a couple layers of gingersnaps. Top with whipped cream and cool whip. Chill and enjoy.