Reese’s Brownie Trifle

The Kind of Dessert You Have to Share

I want to tell you something honest about this recipe before we get started: it is too much dessert for two people.

I knew that going in. I knew it when I was unwrapping peanut butter cups, and I knew it for certain when I looked at the finished bowl sitting on my counter. Darren and I stood there looking at it and I said we were going to have to call some friends. That is not a complaint. That is the whole point of a trifle. There is something about a big glass bowl with the layers showing through the side that says company’s coming in a way a pan of brownies just doesn’t.

Now, Darren and I did have a small disagreement about this recipe. I said the hardest part was unwrapping all those little Reese’s cups. He said no, the hardest part is cutting the brownies. And you know what — he may be right. We baked them on the low side of the time on the box, the way you should, which means they’re good and moist, which means they want to stick to the knife something awful. So I’ve got a fix for that further down, and I’ll give him credit for finding the problem.

He also asked me, right in the middle of layering, whether somebody who doesn’t care for chocolate or peanut butter could substitute something. I want you to know I gave that question the consideration it deserved.

The answer is no.

If you love chocolate and peanut butter — and I mean really love them, because both of them come through strong in this — you are going to love this trifle. It’s smooth, it’s creamy, there’s a little bit of fudgy brownie in every bite and a little bit of candy crunch, and it’s cool and refreshing in a way a warm dessert never is. So let’s put it together.

The Recipe

Prep time: 30 minutes Bake time: 20–25 minutes Cooling time: about 1 hour Total time: about 2 hours Servings: 20 You’ll need: a 9×13 pan, parchment paper, a stand or hand mixer, and a large trifle bowl or glass serving bowl (at least 5 quarts — this makes a lot)

Ingredients

For the brownie layer

• 1 family-size box brownie mix, plus the water, oil, and egg your box calls for

For the trifle

• 28 oz Reese’s Peanut Butter Cups Miniatures
• 2 boxes (5.1 oz each) family-size instant vanilla pudding mix
• 4 cups milk
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 16 oz whipped topping (Cool Whip), thawed

Instructions

1. Bake your brownies first, so they have time to cool. Mix them up exactly the way the box tells you to — mine called for a third of a cup of water, a third of a cup of oil, and one egg. You can absolutely make homemade brownies if that’s your preference, but a box mix is perfect here and nobody will ever know.
2. Line your 9×13 pan with parchment paper. Grease the pan first, then cut a slit diagonally in from each corner of your parchment — that lets the paper settle down into the corners instead of fighting you. The reason we’re doing this is so you can lift the whole slab of brownies right out of the pan when they’re done, which makes cutting them so much easier.
3. Do not over bake these brownies. I mean it. If your box gives you a range, like 20 to 25 minutes, go with 20. A dry brownie will ruin the texture of the whole trifle, and these need to stay fudgy because they’re going to sit in pudding.
4. Let them cool completely, then lift them out by the parchment and cut them into bite-size cubes. Here’s Darren’s contribution: if your brownies are sticking to the knife, pop the whole slab in the freezer for about 30 minutes first. They’ll cut like a dream. And truly, don’t fuss over making them pretty — every one of these cubes is about to be buried.
5. Chop your Reese’s cups. Turn each one upside down before you slice it. There’s a heavier layer of chocolate on the top, and if you cut from that side you end up squishing the peanut butter out. Cut from the bottom and you get a cleaner slice. Set aside about 10 whole cups for the top and chop the rest.
6. Make the peanut butter pudding. Pour 4 cups of milk into your mixing bowl, add both boxes of instant pudding, and mix with the whisk attachment for about 2 minutes. It’ll get quite thick — that’s exactly what you want in a trifle. Then add the cup of peanut butter and the vanilla and mix again until it’s smooth and luscious.
7. Fold in three-fourths of the whipped topping. You can fold this in by hand if you’d rather be gentle with it, but honestly the mixer does just fine on low. Reserve the last fourth of the tub for the top.
8. Now layer it up, in thirds. A third of the brownie cubes scattered across the bottom of your bowl, then a third of the chopped Reese’s, then a third of the pudding mixture spooned over the top. Repeat that twice more. Take your time and spread each layer out to the edges of the bowl so the layers show through the glass.
9. Finish it off. Spread the reserved whipped topping over the top, quarter those 10 Reese’s cups you set aside, and scatter them over everything. Quartering them instead of leaving them whole just looks prettier up there.
10. Serve it. It’s ready to eat right away, and it’s honestly hard to bring yourself to scoop into it because it’s so pretty. Dig down deep so every serving gets brownie, candy, and pudding.

A Few Tips

• Making it ahead? This holds beautifully in the refrigerator, covered, for a day. The brownie cubes soften into the pudding a little, which some people prefer. If you’re taking it somewhere, assemble it the night before and add the whipped topping and candy on top just before you walk out the door.
• On the pudding. Four cups of milk is less than the two boxes call for on the package, and that’s on purpose. You want this thick enough to hold its layer, not soupy.
• Bowl size matters. This recipe makes a genuinely large trifle. If your bowl looks like it might be too small, it is. Use two smaller dishes and give one away.

Frequently Asked Questions

How far in advance can I make a brownie trifle? Up to a day ahead. Assemble everything except the final whipped topping and candy, cover it, and refrigerate. Add the top layer right before serving so it looks fresh. Much past 24 hours and the brownies start to lose their texture entirely.

Do I have to use a box brownie mix? Not at all. Homemade brownies work beautifully — just use a recipe that bakes in a 9×13 and stay on the fudgy side rather than the cakey side. The box mix is here for convenience, not because it’s better.

Why are my brownies sticking to the knife? Because they’re moist, which is a good problem. Freeze the cooled slab for 30 minutes before cutting and the knife will glide right through. Wiping the blade between cuts helps too.

Can I use a different candy instead of Reese’s? You can, though you’d be making a different dessert. Chopped Snickers, Butterfinger, or peanut butter M&M’s all layer well. If you want to stay in the peanut butter family, chopped peanut butter cups from any brand work the same way.

What size bowl do I need for this trifle? At least 5 quarts. This recipe makes about 20 servings and it fills a large trifle bowl completely. If you’re working with something smaller, split it between two dishes.

Can I make this in individual cups? Yes, and it’s a lovely way to serve it at a party. Layer it in short mason jars or clear plastic cups. You’ll get roughly 20 to 24 individual servings, and the layers show off just as well.

Does chocolate peanut butter trifle need to be refrigerated? Yes. There’s dairy in the pudding and the whipped topping, so keep it cold until you serve it and refrigerate any leftovers right away. It’ll keep for two or three days, though the texture is best on day one.

Can I use homemade whipped cream instead of Cool Whip? You can, but stabilize it first — beat in a tablespoon of instant pudding mix or a little powdered sugar and cream cheese so it doesn’t weep into the layers. Whipped topping holds up better over time, which is why it’s the practical choice for a trifle you’re transporting.

Can I freeze a brownie trifle? I wouldn’t. The pudding and whipped topping separate when they thaw and you lose the creamy texture that makes this dessert work. This one is best made fresh.

How many people does this trifle feed? About 20 generous servings, and you could stretch it further with smaller portions. It is genuinely too much for a small family, which is exactly why it belongs at a potluck, a church supper, or a holiday gathering.