Peanut Butter Trifle Food

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:

• Whisk together the cold milk and instant chocolate pudding mix until well incorporated and the mixture begins to thicken. Cover and refrigerate until ready to use.
• Using a stand mixer or electric hand mixer, beat together the whipping cream, peanut butter and confectioners' sugar until stiff peaks form. Gently fold in the chopped peanut butter cup candies, reserving 1/4 cup for the top.
• To assemble the trifle, loosely break up the brownie bites. If the trifle dish is even at the bottom, place a layer of broken brownies over the bottom of the dish. (If the trifle dish has a dip in the center, spread 1/2 cup chocolate pudding into the dip to even it out before starting with an even layer of brownies.) Top the brownies with 1 cup of pudding, spreading it to an even layer with an offset spatula. Follow by spreading 1 1/2 cups of the peanut butter whipped cream atop the pudding layer. Repeat twice with the remaining brownie bites, pudding and whipped cream, creating 9 layers total and ending with a whipped cream layer. Sprinkle with the remaining chopped peanut butter cups.
• Cover loosely with plastic wrap and refrigerate for at least 4 hours and up to overnight before serving.

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 BROWNIE TRIFLE

Steps:

• Line a 13"x9"x2" pan with a large sheet of aluminum foil, allowing foil to extend 2" out of both ends of dish.
• Prepare brownie mix according to package directions, using packets included in package.
• Bake according to package directions in prepared pan.
• Cool completely.
• Lift foil out of pan.
• Invert brownies onto cutting board; remove foil.
• Cut brownies into 3/4" pieces, using a sharp knife.
• Combine vanilla pudding mix and milk in a large mixing bowl; beat at low speed of an electric mixer 2 minutes or until thickened.
• Add peanut butter and vanilla; beat until smooth.
• Gently fold in half of whipped cream.
• Set remaining whipped cream aside (about 1 cup).
• Place half of brownies in bottom of a 3-quart trifle bowl; top with 1 1/4 cups chopped peanut butter cup candies and half of pudding.
• Repeat layers with remaining half of brownies, 1 1/4 cups peanut butter cup candies, and pudding.
• Pipe or spoon reserved whipped cream over trifle.
• Garnish if desired.

PEANUT BUTTER TRIFLE

Steps:

• Pour each package of pudding mix into a separate bowl. Add 2 cups cold milk to each bowl and whisk for 2 minutes. Set one bowl of chocolate pudding aside. Stir peanut butter and 1 cup whipped topping into the second bowl.
• Place a layer of graham crackers in the bottom of a trifle dish. Spread 1/3 of the chocolate pudding on top, top with 1/3 of the chocolate-peanut butter pudding, and layer with more graham crackers. Repeat layers 2 more times. Spread remaining frozen whipped topping on top and decorate with extra graham crackers and peanut butter cups.
• Chill until pudding is firm and graham crackers have fluffed up, 6 hours to overnight.

PEANUT BUTTER BROWNIE TRIFLE

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. , Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. , Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

MOONSHINE SAUTEED APPLE AND PEANUT BUTTER TRIFLE

Steps:

• Preheat the oven to 350 degrees F.
• For the crumble: In a large bowl combine the flour, oats, peanuts, granulated sugar and peanut oil. Pour onto a cookie sheet and bake until golden brown and crunchy, about 15 minutes. Cool completely.
• For the apples: Meanwhile, melt the butter in an enameled cast-iron skillet over medium heat until golden, about 2 minutes.
• In a large bowl, combine the moonshine, brown sugar, pumpkin pie spice and apples. Toss to coat the apples. Add the mixture to the skillet and cook, stirring occasionally, until the apples are caramelized and tender, 8 to 12 minutes. Remove from the heat and cool completely.
• For the filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, confectioners' sugar and milk until smooth and creamy.
• In another large mixing bowl or with a stand mixer, whip the cream until it forms stiff peaks. Fold two-thirds of the whipped cream into the peanut butter mixture until no white streaks remain. Reserve the remaining whipped cream for garnish.
• Build the trifle: In a large trifle dish, put one-third of the apples on the bottom. Top with one-third of the crumble and one-half of the peanut butter filling. Repeat to create a second layer. Add the remaining apples, then the reserved whipped cream, and finish with the remaining crumble topping.
• Store covered in the refrigerator until you are ready to serve.

PEANUT BUTTER AND GRAPE TRIFLE

Steps:

• In a medium bowl, stir together the yogurt, peanut butter, and honey until well combined. Gently fold in half of the whipped topping. Set aside.
• In a clear glass trifle dish or bowl, layer half each of the pound cake cubes, peanut butter mixture, red grapes, and green grapes. Repeat the layers a second time and top with the remaining whipped topping. Garnish with additional grapes (sliced in half) and chopped peanuts, if desired.

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.

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.