Chocolate Peanut Butter Trifle
Chocolate Peanut Butter Trifle
By Holly Clegg |
March 1, 2016 12:00 pm
An EASY make-ahead show stopper 10-ingredient Chocolate Peanut Butter Trifle recipe with layers of angel food cake, rich chocolate pudding, heavenly cream cheese peanut butter filling, Reese’s Peanut Butter cups & whipped topping.
To watch a full video recipe demonstration by Holly Clegg, click here .
2 (4-serving) boxes instant chocolate fudge pudding and pie filling mix
3 1/2 cups skim milk
1 (14-16-ounce) store-bought angel food cake, cut into cubes
Peanut butter cream cheese filling
12 miniature peanut butter cups, crumbled, divided
1 (8-ounce) container frozen nonfat whipped topping, thawed
For the filling:
1 (8-ounce) package reduced-fat cream cheese
1/2 cup creamy peanut butter
1/2 cup confectioners’ sugar
2/3 cup skim milk
1
In bowl, whisk together chocolate pudding and milk according to package directions.
2
In trifle or large glass bowl, layer ingredients beginning with one-third angel food cake, one-half Peanut Butter Cream Cheese Filling (see recipe), half of chocolate pudding, one-third peanut butter cups, and whipped topping.
3
Repeat layers ending with remaining third peanut butter cups.
4
For the filling:
5
In mixing bowl, beat together cream cheese and peanut butter.
6
Gradually add confectioners’ sugar and milk, mixing until creamy.
Holly Clegg
Whether Holly’s taping a show or hosting a dinner party, her passion and commitment to healthier cooking have made her an expert on practical, easy, healthy recipes. With over 1 million cookbooks sold through her best-selling TRIM &TERRIFIC® cookbook series, including the more health focused Eating Well cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer (Spanish and Chinese editions), and Eating Well to Fight Arthritis, she helps those on-the-go whip up everyday meals that are fast, and that fit into an overall healthier lifestyle.
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