Trifle decisons...

Trifle not trivial decision... you know this kind of trifle

OK so this is perfect trifle....

I don't have the perfect trifle serving glass dish (or whatever its called)

because I have never made one..but if it is extremely good,  I guess I'll have to make the investment.

This is my make shift trifle bowl.

So I decided on making a peanut butter brownie trifle.

It was a bit of work!!!

First I had to unwrap and quarter 2 bags of peanut butter cups..

(Thanks goodness for HGTV....)

I made brownies ( I could have bought already made ones) but the good ones were too far of a drive.

(they are baked in my 12 yr old pampered chef  9 X 13 stone, if it EVER broke I would cry!)

I finally got to use my Kitchen Aid....

 Here is the final product...

Looks pretty good.....

Well to tell you the truth..

It was just OK...

I thought the peanut butter mixed in with the vanilla pudding would be good, but I think just the vanilla pudding would have been better and just the brownies.. no candy...

But anyways there are alot of trifle combos out there..

I'm sure I will find one I like alot better....

 So here is the recipe from www.tasteofhome.com

Ingredients

• 1 fudge brownie mix (13-inch x 9-inch pan size)
• 1 package (10 ounces) peanut butter chips
• 2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

• Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
• Cut peanut butter cups 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 1-1/2 cartons whipped topping.
• Place 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 whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

Nutritional Facts 1 cup equals 680 calories, 38 g fat (15 g saturated fat), 28 mg cholesterol, 547 mg sodium, 73 g carbohydrate, 3 g fiber, 13 g protein.

Originally published as Peanut Butter Brownie Trifle in Taste of Home April/May 2010, p17