By Katy Wise
I’ve shared before, multiple times, even, about my love for this dessert. It’s easy, versatile, and there’s one for everyone.
Not to mention it’s pretty much foolproof. It would take some serious trouble to mess up a trifle. You need not be concerned about a dry cake, frosting, or crumbs, or even layers.
Normally, I would tell you a cute little story to go along with why I am sharing this particular recipe, but if I do that, then I can’t share as many recipes….
Yes, that means multiple trifle recipes (insert dramatic shocked emoji face that resembles ‘The Scream.’)
Some of these have been shared before, but a reprint has been requested. Like that classic encore after a band leaves the stage…
However, two of these are new recipes that I made just for a snack following church this past Sunday.
This dessert can feed a crowd, but it’s also incredibly easy to go through an entire dessert with a small crowd, because they are just that good.
Here is part one of the ‘Trifle Mania,’ that is the abundance of trifle recipes I am about to share with you over the next couple of weeks. Get ready, and don’t forget to check back next week for more trifles!
As always, thanks for reading, and happy trifling from HBK!
Peanut Butter Brownie
- 1 Prepared and cooled 9×13 pan of brownies
- 1 Family size box of pudding
- 2 C. Milk
- 1 C. Peanut Butter
- ½ tsp. Vanilla extract
- 3 C. Whipped Cream
- 1 ½ C. Chocolate Peanut Butter Cups, chopped
Cut the brownies into chunks, and prepare the pudding.
Pour milk into mixing bowl first, then add pudding mix. Mix for 2 minutes on medium speed, then add peanut butter and extract. Blend well, for about 1 minute and 30 seconds.
Transfer pudding mixture to another bowl if using same mixing bowl to make whipped cream.
Make whipped cream and chop peanut butter cups into small pieces.
Layer in trifle bowl, using about half of each ingredient for each layer. Example, one and a half cups whipped cream, then half the brownie chunks, one and a half cups of pudding mix, then peanut butter cups, then repeat again.
Chill until serving!
Strawberry Shortcake Trifle
- 1 prepared and cooled, yellow cake
- 1 box family sized vanilla pudding
- 3 C. Milk
- 3 C. Whipped Cream
- 3 C. Strawberries, sliced
- 3 Tbsp. Sugar
Cut cake into cubes, and slice strawberries. Mix strawberries together with the sugar and let sit.
Prepare pudding, mixing for 2 minutes on medium. Remember to pour milk in first!
If using the same mixing bowl for whipped cream, transfer pudding into a separate container.
Prepare whipped cream.
Layer in trifle bowl, using half of each prepared ingredient per layer. 1 ½ cups whipped cream, half of the cake cubes, 1 ½ cups pudding, 1 ½ cups sliced strawberries and repeat.
These measurements do not need to be precisely measured out. I just eyeball it. This is just to give a better idea of how much to use.
Chill before serving.