🍫 Peanut Butter Cup Trifle 🍫
Ingredients
For the Base Layer
1 ½ cups chocolate cookie crumbs (about 20 cookies)
3 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
For the Peanut Butter Mousse
1 cup heavy whipping cream
¾ cup powdered sugar
½ cup creamy peanut butter
1 teaspoon pure vanilla extract
1 (8 oz) tub whipped topping (like Cool Whip), thawed
For the Chocolate Layer
1 (8 oz) block cream cheese, softened
½ cup powdered sugar
¼ cup creamy peanut butter
1 cup cold heavy whipping cream
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
For the Topping
1 ½ cups whipped cream (freshly whipped or store-bought)
12–15 mini Reese’s Peanut Butter Cups, halved or whole
¼ cup chocolate syrup or melted dark chocolate, for drizzling
Instructions
Prepare the Crumb Base: In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Press firmly into the bottom of a 3-quart glass trifle bowl or deep serving dish. Chill while preparing the next layer.
Make the Peanut Butter Mousse: In a large mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in peanut butter and vanilla until smooth. Fold in the thawed whipped topping until fully incorporated. Spread evenly over the chilled crust.
Create the Chocolate Layer: In a separate bowl, beat softened cream cheese with powdered sugar until smooth. Add peanut butter and mix well. In another bowl, whip the cold heavy cream with cocoa powder and vanilla until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until uniform. Spoon over the peanut butter layer and spread gently.
Assemble & Chill: Top with a final layer of whipped cream, piped or spread smoothly. Arrange halved or whole Reese’s cups decoratively over the top. Drizzle generously with chocolate syrup or melted chocolate.
Set & Serve: Refrigerate for at least 2 hours (or overnight) to allow flavors to meld and layers to set. Serve chilled.