Peanut Butter And Chocolate Chunk Trifle Shots Food

PEANUT BUTTER-CHOCOLATE TRIFLE

Steps:

• Empty pudding mixes into separate medium bowls. Add 1-1/2 cups milk to each; beat with whisk 2 min. Add peanut butter to vanilla pudding; beat until well blended. Stir 1/2 cup COOL WHIP into pudding in each bowl.
• Spoon chocolate pudding mixture into 2-qt. serving bowl; cover with layers of half each of the remaining COOL WHIP and chopped cookies. Repeat layers, using vanilla pudding mixture.
• Drizzle with syrup.

PEANUT BUTTER CUP TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.

PEANUT BUTTER CUP TRIFLE

Steps:

• Crumble chocolate cake and set aside.
• Beat the pudding mix and milk together on med low speed til blended, then beat in the peanut butter, beat until smooth.
• Fold in 1 cup Cool Whip.
• In a large trifle bowl,layer 1/2 the crumbled cake, then 1/2 the peanut butter mixture and 1/2 the chocolate chips.
• Smooth 1 cup Cool Whip over the peanut butter layer, sprinkle with 1/2 the chopped Reese's bars.
• Repeat with another layer of cake, peanut butter mixture, chocolate chips. Cool Whip and top with chopped Reese's bars.
• Chill for 4-6 hours or overnite.

CHOCOLATE AND PEANUT BUTTER TRIFLE

Steps:

• Cake: Cream butter, shortening and sugar in a large bowl Add egg and vanilla and mix well Combine dry ingredients in a small bowl.
• Add alternately with water to creamed mixture.
• Bake in a greased 9x13 pan at 350 for 35 minutes or until done.
• Cool and break into small pieces.
• Peanut Butter Cream: Place peanut chips, milk and marshmallows in the top of a double boiler over hot water.
• Stir until melted.
• Cool to lukewarm Whip cream until stiff Fold in vanilla and peanut butter mixture.
• Mix pudding as per package directions.
• Thaw Cool Whip and stir well.
• Starting with chocolate cake add layers in a large clear bowl until ingredients are gone.
• End with the Cool Whip Layer and top with chocolate curls and crushed peanut brittle.
• Chill and serve.

CHOCOLATE PEANUT BUTTER TRIFLE

Steps:

• Cut 1 1/2 pound cakes into aprox 1" cubes.
• Make chocolate pie filling according to directions on box.
• In mixing bowl mix 1 1/2 tubs whipped topping with 2 cups peanut butter.
• Put an even layer of 1/2 the whipped topping/peanut butter mix on the bottom of trifle bowl.
• Spread a thin layer of chocolate fudge ice cream topping over that. Then add an even layer of 1/2 the pound cake.
• Add 1/2 the chocolate pie filling on top of the first layer of cake. On top of that add the other 1/2 of the peanut butter/whipped topping mix. Add another layer of the chocolate fudge.
• Now use the other 1/2 of the pound cake with the other 1/2 of the pie filling/pudding on top of it. Finish with with remaining whipped topping that didn't get mixed with the peanut butter and sprinkle the chopped peanut butter cups on top of that.
• Cover with plastic wrap and chill for at least 1-2 hours.

SWEETSLADY'S CHOCOLATE PEANUT BUTTER BROWNIE TRIFLE

Steps:

• Brownies:.
• Preheat oven to 350.
• Grease 13 x 9-inch baking pan.
• Combine dry ingredients in large mixer bowl; stir.
• Add wet ingredients and stir well.
• Spread into prepared baking pan.
• Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Let cool completely.
• Trifle:.
• Mix cream cheese and powdered sugar until smooth.
• Add in peanut butter and milk. Combine.
• Fold in Cool Whip until combined.
• Take half of the brownies out and crumble in large glass bowl, if you have one, or in a 13x9 pan.
• Add a layer of the peanut butter mixture.
• Take the other half of the brownies out and crumble on top of the peanut butter mixture.
• Put the last half of the peanut butter mixture on top.
• Drizzle chocolate syrup on top.
• Add the chopped peanut butter cups on top.
• Refrigerate until serving time.
• Enjoy!