Saturday, February 14, 2009

Peanut Butter Brownie Trifle

My mom makes fruit trifles. My Rugby LOVES them!! They are probably his favorite desserts. I am a sucker for peanut butter and chocolate. So, when I saw this post this week from another blog, I knew that I had to try it!! I mean does ANYTHING say I Love You better than that?? But, being me I couldn't leave well enough! I used a baby cookie cutter (that Granny sent the kids for V-Day last year) to cut the brownies to heart shapes and used that. I also used neufchatel instead of regular cream cheese and I also use light cool whip.

Oh, and brownie mix was on sale this week, so I cheated and used that instead.

Chocolate Peanut Butter Brownie Trifle

1 2/3 cups granulated sugar
3/4 cup baking cocoa
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons water
3/4 cup butter or margarine, melted
2 teaspoons vanilla

Peanut Butter Filling
1 (8 ounce) package cream cheese, softened
2 cups powdered sugar
1 cup peanut butter
2/3 cup milk
16 ounces Cool Whip
4 peanut butter cups, chopped
chocolate syrup

Preheat oven to 350. Grease 13 x 9-inch baking pan. Combine dry ingredients in large mixer bowl; stir. Add wet ingredients and stir well.
Spread into prepared baking pan. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Let cool completely.

Mix cream cheese and powdered sugar until smooth. Add in peanut butter and milk. Combine. Fold in Cool Whip until combined.
Take half of the brownies out and crumble in large glass bowl, if you have one, or in a 13×9 pan. You can also divide up between tall parfait glasses as well. Add a layer of the peanut butter mixture. Take the other half of the brownies out and crumble on top of the peanut butter mixture. Put the last half of the peanut butter mixture on top. Drizzle chocolate syrup on top.
Add the chopped peanut butter cups on top. Refrigerate until serving time.

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