Tuesday, March 6, 2012

Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle made with Whole Wheat Brownies
WARNING:  MaMa says I need to tell you that this Peanut Butter Brownie Trifle is definitely NOT a low calorie recipe.  Read on, only if the words peanut butter, brownie and whipped cream in the same sentence doesn't scare you away, but rather makes your mouth water with anticipation. ;)

Remember these Whole Wheat Brownies?  As if they weren't decadent by themselves, we decided to take them to a whole new level of indulgence when we saw this recipe on  Lue Belle's and decided we needed to whole-grain-ify it.

Ingredients for Peanut Butter Brownie Trifle with Whole Wheat Brownies:

1 batch of Whole Wheat Brownies with Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 box of instant vanilla pudding
1 1/2 c creamy peanut butter
1 bag of Reese's Mini Peanut Butter Cups, cut into quarters
1 container Cool Whip (or real whipped cream)

Directions:  Prepare the brownies as directed in this recipe.  Make the pudding according to the packages instructions, but add the creamy peanut butter by whisking it into the pudding after it has set.

Once your brownies are cooled and cut into small chunks, the Reese's are quartered and you've created the peanut butter pudding mixture, it's time to start layering.  Start with brownies and Reese's on the bottom, then spread a layer of the pudding and then the cream.  Continue layering in this order until you've filled your trifle bowl or you've run out of ingredients, which ever comes first.  Finish it off by topping with a layer of the whipped cream and sprinkling the remainder of the Reese's over the top.

Make sure you aren't counting calories, or you simply won't be able to enjoy this dessert in all it's glory.


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