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    Chocolate Peanut Butter layered triflle


    Source of Recipe


    Peggy Morris

    List of Ingredients




    1 fudge brownie mix
    1 pkg. peanut butter chips
    2 pkg ( 13 oz. each) miniature peanut butter cups
    4 cups milk
    2 pkg. ( 5.1 oz. each) instant vanilla pudding mix
    1 cup creamy peanut butter
    4 tsp. vanilla
    3 cartons ( 8 oz. each ) cool whip

    Recipe



    Prepare brownie butter according to pkg directions, stir in peanut
    butter chops.
    Bake in a greased pan for 20 - 25 minutes or until a toothpick inserted
    near center comes out with moist crumbs. Cool on a wire rack and cut
    into 3/4 in pieces.

    Cut peanut butter chips in half, set aside 1/3 cup for garnish. In a
    large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2
    minutes or until soft set. Add peanut butter and vanilla, mix well.
    Fold in 1 and 1/2 cartons whipped topping.

    Pace a third of the brownies in a 5 qt glass bowl. Top with a third of
    the remaining peanut butter cups. Spoon a third of the pudding mixture
    over the top. Repeat layers twice. Cover with remaining cool whip and
    garnish with reserved peanut butter cups. Refrigerate until chilled.

    I didn't put anymore cool whip on top...only used the 1 &1/2 cartons.
    I had regular peanut butter cups and just cut them up. Enjoy! One of
    our friends made it for her family and they call it Heaven! It makes a
    large amount...you really could half the recipe.

 

 

 


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