This recipe may be cut in half using a smaller trifle bowl or smaller glass bowl. It's one of the easiest and fastest desserts I make.
Provided by Gail Charbonneau
Categories Other Desserts
Time 15m
Number Of Ingredients 5
Steps:
- 1. Whisk pudding mix and milk in a large bowl for 2 minutes. Set aside for 3 minutes or until soft set.
- 2. In a 3 quart trifle bowl or a large glass bowl, layer half the cake cubes, pudding, whipped topping and then peanut butter cups. Repeat layers. Place in the refrigerator until ready to serve.
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Ali Asgher92
[email protected]This is the best peanut butter cup trifle recipe I've ever tried!
mishal kakar
[email protected]This trifle is the perfect dessert for any occasion. It's delicious, easy to make, and always a crowd-pleaser.
SL NINJA
[email protected]I love that this trifle can be made ahead of time. It's perfect for busy weeknights.
Shikh Mairaaj
[email protected]This trifle is so easy to make and it's always a hit with my guests.
Ty Griffin
[email protected]I made this trifle for my family and they all loved it. Even my picky kids ate it up!
Faizan Ammir
[email protected]I'm not a big fan of peanut butter, but I loved this trifle. The chocolate pudding and whipped cream balance out the peanut butter flavor perfectly.
Ana And Daria
[email protected]This is my go-to dessert for parties. It's always a hit!
Hope Castille
[email protected]This trifle is so delicious and decadent. It's perfect for a special occasion.
Francesca Velazquez
[email protected]I love how easy this trifle is to make. It's perfect for a quick and easy dessert.
Thando Nokwenzeka
[email protected]This is the best trifle I've ever had! The peanut butter cups add a perfect touch of sweetness and crunch.
Iloh Chidiebere
[email protected]I made this trifle for a potluck and it was gone in minutes! It's so easy to make and it's always a crowd-pleaser.
Zaid Aamir ali malik
[email protected]This trifle was a huge hit at my party! Everyone loved the combination of peanut butter cups, whipped cream, and chocolate pudding.