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Reese's Brownie Trifle

Layers of fudgy brownie, chopped Reese's peanut butter cups, and creamy peanut butter pudding in one big beautiful bowl. Five simple ingredients, no fancy technique, and enough to feed a crowd of twenty. The hardest part is unwrapping the candy.

Equipment

  • 9x13 inch baking pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Large trifle bowl or glass serving bowl (5 quart minimum)

Ingredients

Brownie Layer

  • 1 box family-size brownie mix | plus the water oil, and egg called for on the package

Trifle

  • 28 oz. Reese's Peanut Butter Cups Miniatures | about 10 reserved whole for the top
  • 2 boxes family-size instant vanilla pudding mix | 5.1 oz each
  • 4 cups milk
  • 1 cup creamy peanut butter
  • 4 teaspoons vanilla extract
  • 16 oz. whipped topping | thawed such as Cool Whip

Instructions

Bake the Brownies

  • Prepare the brownie mix according to the package directions. Grease a 9x13 inch pan, then line it with parchment paper — cut a diagonal slit in from each corner of the parchment so it settles into the corners of the pan. This lets you lift the brownies out in one piece later.
  • Bake according to package directions, but go with the shortest time in the range. Do not over bake. These brownies need to stay fudgy because they'll be sitting in pudding.
  • Cool completely, then lift the brownies out by the parchment and cut into bite-size cubes. If they stick to the knife, freeze the slab for 30 minutes first.

Prepare the Reese's

  • Set aside about 10 whole peanut butter cups for the top. Chop the rest. Turn each cup upside down before slicing — the chocolate is thicker on top, and cutting from the bottom keeps the peanut butter from squishing out.

Make the Peanut Butter Pudding

  • Pour the milk into a large mixing bowl. Add both boxes of instant pudding mix and beat with a whisk attachment for about 2 minutes, until quite thick.
  • Add the peanut butter and vanilla extract. Mix until completely smooth.
  • Fold or mix in three-fourths of the whipped topping. Reserve the remaining fourth for the top of the trifle.

Assemble

  • Scatter one-third of the brownie cubes across the bottom of the trifle bowl. Top with one-third of the chopped Reese's, then spoon one-third of the pudding mixture over the top, spreading it to the edges of the bowl.
  • Repeat the layers two more times: brownies, chopped Reese's, pudding.
  • Spread the reserved whipped topping over the top. Quarter the 10 reserved peanut butter cups and scatter them over the whipped topping.
  • Serve right away, or cover and refrigerate until ready. Scoop down deep so each serving gets brownie, candy, and pudding.

Video

Notes

  • Make ahead: Assemble everything except the final whipped topping and candy up to a day in advance, cover, and refrigerate. Add the top layer just before serving.
  • Pudding: 4 cups of milk is less than the two boxes call for on the package. That's intentional — you want the pudding thick enough to hold its layer.
  • Bowl size: This makes a large trifle. If you're not sure your bowl is big enough, it probably isn't. Split it between two dishes and give one away.
  • Individual servings: Layer in short mason jars or clear cups for about 20 to 24 individual portions.
  • Storage: Refrigerate leftovers, covered, for up to 3 days. Texture is best on day one. Do not freeze — the pudding and whipped topping separate when thawed.