This post is brought to you by PMS, and not the Pantone Matching System honeys. Question for the day: did our ancestors suffering from PMS run around searching for chocolate like a rabid elephant, crushing everything in their path? Well, I certainly don’t (lie). Being much more civilized in my search, I was craving one of those pretty layered desserts in the clear glass cups or a better yet, a big giant bowl. I have never made a trifle in my life but I love the versatility of the bowls and cups.
I want these cups from Crate and Barrel. Trifle desserts are perfectly designed, they make a pretty presentation and they are really easy to make. You can use the bowl to display the dessert as a centerpiece or just about anything. The cups can serve everything from jello to m&ms. I about fell over when I found this recipe. I imagined the bowl the size of a swimming pool and I want to jump in!
Peanut Butter Cup Layered Trifle
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 ounces) peanut butter chips
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near 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. Let stand for 2 minutes or until soft-set. 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. Yield: 20 servings (1 cup each).
If you have limited time:
Buy the brownies and pudding already made. Follow directions above.