The BEST Peanut Butter Brownie Trifle recipe—decadent layers of fudgy brownies and silky peanut butter pudding, studded with Reese’s peanut butter cups and finished with fluffy whipped cream. Perfect for potlucks and parties.
Peanut Butter Brownie Trifle
This trifle layers rich, homemade or boxed brownies with creamy peanut butter pudding and whipped topping. There’s no fruit—just chocolate, peanut butter, and plenty of whipped cream for a truly indulgent dessert you can prepare ahead for gatherings.
Peanut Butter Trifle Ingredients:
- Brownie Mix – Use your favorite boxed mix or a reliable homemade brownie recipe. Prepare and cool in a 9-inch square pan.
- Instant Pudding Mix – Use instant (not Cook ‘N Serve) so the pudding sets properly.
- Peanut Butter – Smooth, creamy peanut butter gives the best texture and flavor in the pudding layer.
- Reese’s Peanut Butter Cups – Miniature Reese’s are ideal for the chocolate-to-peanut-butter balance. If you only have full-size cups, chop them into pieces.
If you love the chocolate and peanut butter pairing, this easy brownie trifle will become a favorite. It’s great for entertaining because most components can be made ahead. The main components are peanut butter pudding, brownies, and whipped topping, layered in a clear dish to showcase the dessert.
How to Make Peanut Butter Pudding
- Prepare brownies according to package directions for a 9-inch square pan and let them cool completely.
- Cut peanut butter cups in half and set aside about 1/3 cup for garnish.
- In a large bowl whisk together milk and vanilla, then whisk in the instant pudding mix until smooth. Whisk in the peanut butter until fully incorporated.
- Fold 1 cup of whipped topping into the peanut butter pudding to lighten the texture.
- Cut the cooled brownies into 1-inch cubes.
- To assemble: place half the brownie cubes in the bottom of a 3-quart trifle dish. Top with half the peanut butter pudding, half the peanut butter cups, and half the whipped topping. Repeat the layers and finish with the remaining whipped topping.
- Sprinkle the reserved peanut butter cups over the top as garnish.
- Refrigerate until ready to serve. Chilling helps the layers set and the flavors meld.
If you don’t have a trifle dish, a large glass bowl or clear serving bowl works well—the point is to show off the layers. Serve in small portions since this dessert is rich and satisfying.
Make-Ahead Recipe
You can bake the brownies and prepare the pudding up to 48 hours ahead. For best texture, assemble the trifle within 24 hours of serving to prevent the brownies from becoming too soft.
You can substitute homemade whipped cream for the frozen whipped topping. If the trifle will sit for several hours, stabilized whipped cream will hold up better than fresh whipped cream.
Variations
For a different flavor, omit the peanut butter and use vanilla or another favorite instant pudding. Swap Reese’s for chopped Snickers, Heath bars, or omit candy for a straightforward brownie-and-pudding trifle.
Peanut Butter Brownie Trifle
Peanut Butter Brownie Trifle
Equipment
-
9-inch square baking dish
-
Knife
-
Whisk
-
Mixing bowl
-
Trifle dish or large glass bowl
Ingredients
- 1 box (19 ounces) brownie mix, plus ingredients called for on the box
- 2 packages (10.5 ounces each) Reese’s Miniature Peanut Butter Cups
- 3 cups whole milk
- 1 tablespoon vanilla extract
- 2 boxes (3.4 ounces each) vanilla instant pudding mix
- 1 cup creamy peanut butter
- 16 ounces frozen whipped topping (like Cool Whip), thawed and divided
Instructions
-
Prepare brownies according to package directions for a 9-inch square pan. Cool completely.
-
Cut peanut butter cups in half and reserve 1/3 cup for garnish.
-
In a large bowl whisk milk and vanilla together, then whisk in the instant pudding mix until smooth. Stir in the peanut butter until fully combined.
-
Fold 1 cup of the whipped topping into the peanut butter pudding to lighten it.
-
Cut the cooled brownies into 1-inch cubes.
-
Layer half the brownies in the bottom of a trifle dish, top with half the pudding, half the peanut butter cups, and half the whipped topping. Repeat and finish with the remaining whipped topping.
-
Sprinkle the reserved peanut butter cups over the top and refrigerate until ready to serve.
Additional Info
Serve chilled. Store covered in the refrigerator for up to 48 hours; assembly within 24 hours is best for texture.