Reeses Trifle
Ingredients:
1 (9x13) pan of baked brownies, cut into 1 inch pieces
1 (5.1 ounce) package instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 teaspoons vanilla
1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)
20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)
6-8 peanut butter cups to garnish.
Directions:
Read more at http://www.the-girl-who-ate-everything.com/2010/05/giveaway-winner-and-peanut-butter-cup.html#M1Jdxz7Gs1BysPJ8.99
1 (9x13) pan of baked brownies, cut into 1 inch pieces
1 (5.1 ounce) package instant vanilla pudding
3 cups milk
½ cup creamy peanut butter
2 teaspoons vanilla
1 (8 ounce) container thawed Cool Whip, divided (or use homemade whipped cream)
20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)
6-8 peanut butter cups to garnish.
Directions:
- Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.
- Layer in trifle dish ½ the brownies, ½ the crumbled peanut butter cups, ½ the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.
Read more at http://www.the-girl-who-ate-everything.com/2010/05/giveaway-winner-and-peanut-butter-cup.html#M1Jdxz7Gs1BysPJ8.99