If you have a little bit of this, and a little bit of that....
it's time for
Now, as you can see from the picture, this isn't one of those nice layered desserts.
The peanut butter pudding just slides down into all the cracks left by the brownies and the peanut butter cups, which all mesh together as well.
Every bite has surprise texture, you'll get a brownie, pudding, or a delightful bite of peanut butter cup.
But I promise you, every bite has the blend of chocolate and peanut butter that will make you sing!
It's that good.
And if you don't need it to be gluten free, just use your favorite brownie mix.
Gluten Free Chocolate Peanut Butter Trifle
1 Gluten-Free Brownie Mix
1 pkg. peanut butter chips (found by the chocolate chips)
2 pkg. mini peanut butter cups
3 1/2 cups cold milk
2 small pkg. instant vanilla pudding
3/4 cup creamy peanut butter
2 cartons Cool Whip
Prepare brownie batter according to package directions. Before spreading into a 9x13 pan, stir in peanut butter chips. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool on a wire rack; cut into 1 inch pieces.
Cup peanut butter cups in half; set aside 1/4 for garnish. (That's the really annoying part of making this trifle, but it's so worth it). In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 5 minutes or until soft-set. Add peanut butter and mix well. Fold in 1 carton of Cool Whip.
Place 1/3 of the brownies in the bottom of the trifle bowl; top with 1/4 of the cut peanut butter cups. Spoon 1/3 of pudding mixture of the top. Repeat layers twice. Cover with Cool Whip and reserved peanut butter cups. Refrigerate until ready to serve.