Sinfully Delicious But Actually Kinda Light Chocolate Peanut Butter Trifle

If you need a dessert for Thanksgiving and someone else already has dibs on pumpkin pie, give this a try!  It’ll look beautiful on the family table…for about 30 seconds until everyone devours it.

You guys know I have a serious weakness for peanut butter and chocolate.  We had our friends, Andy and Jacquie, over the other day to celebrate their birthdays, and I wanted to make them a birthday dessert.  They are food lovers like us, so I pretty much had carte blanche to make whatever I wanted.  I thought a chocolate peanut butter trifle would be perfect.  Trifles always impress guests, they are always delicious, and they are a lot easier to make than they look.  I also knew I’d be able to put candles in it for the birthday celebration!  And if I needed one more reason, it’s National Peanut Butter month!

The only thing I would maybe change about this next time is the amount of whipped topping I used.  I used two 8 ounce containers total – about 3/4 of one in the pudding mixture and the remaining 1 and 1/4 in the whipped topping layer.  I might consider using more in the whipped topping layer, because I thought it could have been thicker.  So in the recipe, I’m going to say 16-24 ounces (the equivalent of 2-3 regular sized containers), and let you decide.  Next time, I’ll use three…or at least two and a half.  Oh, and FYI, you will have a couple of brownies leftover for snacking.  🙂

Now, the really fun part…I lightened this up as much as I could, and you couldn’t even tell!  I used regular brownies, but I used fat free sugar free pudding, a mix of fat free and lite whipped topping, reduced fat peanut butter, and skim milk.  I mean, it still isn’t exactly “diet food,” but at least you can eat this and enjoy it without feeling too guilty!

Try this for a holiday party – it’s sure to impress!

Chocolate Peanut Butter Trifle

Ingredients:

  • 1- 9 x 13 pan of brownies (I used a box mix for this)
  • 1- 5.1 oz box of fat free sugar free instant vanilla pudding
  • 3 cups cold skim milk
  • 1 cup reduced fat peanut butter
  • 16-24 ounces whipped topping (lite and/or fat free)
  • 6 Reese’s peanut butter cups, roughly chopped

Directions:

Cut brownies into about 2 inch squares.  Whisk milk into pudding until it starts to thicken.  Refrigerate for about five minutes to allow to fully thicken.  Whisk peanut butter into pudding – it will be thick.  Fold about 6 ounces (3/4 of one regular sized container) of whipped topping into the peanut butter pudding mixture.

In a trifle dish or clear bowl, arrange brownies in a single layer on the bottom, then layer 1/2 of the pudding mixture, and then half of your remaining whipped topping.  Sprinkle on just a few bits of chopped Reese’s – maybe 1/4 of what you have.  Repeat brownies, pudding, and whipped topping, and spread the remaining chopped Reese’s on top.

So easy and so good!

13 thoughts on “Sinfully Delicious But Actually Kinda Light Chocolate Peanut Butter Trifle

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