Also known as a fudge brownie trifle, this is one of the best desserts I’ve had the pleasure to create. It is very rich, creamy and delicious.
1 package Fudge brownie mix
2 13 oz packages of miniature peanut butter cups
5 cups cold milk
1 cup peanut butter
1 1/4 cups sugar
6 tablespoons cornstarch
1 teaspoon salt
4 tablespoons unsalted butter, cut into 4 pieces
5 teaspoons vanilla extract
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 3/4 cups heavy cream, chilled
- prepare brownies according to the recipe on the package. Bake for 20-25 min at 350 degrees. Cool on a wire rack then cut into 3/4″ pieces.
- Cut peanut butter cups in half, setting aside 1/3 cup for garnish.
- Combine sugar, cornstarch, and salt in large saucepan. Whisk milk into sugar mixture until smooth and bring to boil,
scraping bottom with rubber spatula, over medium-high heat. Immediately reduce heat to medium-low and cook, continuing to scrape bottom, until thickened and large bubbles appear on surface, 4 to 6 minutes. Off heat, whisk in butter and vanilla. Transfer pudding to large bowl and place plastic wrap directly on surface of pudding. Refrigerate until cool, about 2 hours. Add peanut butter and mix well.
- Stir water and gelatin together in bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, 15 to 30 seconds. Using stand mixer fitted with whisk, whip 2 cups cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 2 minutes. Add gelatin mixture and whip until stiff peaks form, about 1 minute.
- Whisk one-third whipped cream into chilled pudding, then gently fold in remaining whipped cream, 1 scoop at a time, setting aside 2 cups, until combined.
- Place 1/3 of the brownies in a 5 quart trifle bowl. Top with 1/3 of the peanut butter cups. Spoon 1/3 of the pudding mixture over the top. Repeat layers twice.
- Cover with remaining whipped topping and garnish with peanut butter cups.
- Refrigerate for 6 to 24 hours. Serve chilled.