Reese’s Chocolate Peanut Butter Trifle with Peanut Butter Whipped Cream
1 9×13 pan of brownies, baked and crumbled
3 cups heavy whipping cream
6 tablespoons creamy peanut butter (not the natural kind)
1/2 teaspoon pure vanilla extract
4 cups chocolate pudding
1 package (13 ounces) Reese’s peanut butter cups, chopped
INSTRUCTIONS
Brownies: I prefer using homemade brownies for their fudgy texture, but store-bought works perfectly too. The dense structure holds up beautifully against the creamy layers without getting soggy.
Heavy Whipping Cream: I always use cold cream straight from the refrigerator—the colder it is, the better it whips. This creates the stable, fluffy base for our peanut butter whipped cream.
Creamy Peanut Butter: I specifically avoid natural peanut butter as it separates and creates an uneven texture. The emulsifiers in regular creamy peanut butter help it blend seamlessly into the whipped cream.
Vanilla Extract: I use pure vanilla extract rather than imitation for its complex flavor profile. It enhances both the chocolate and peanut butter notes without competing with them.
Chocolate Pudding: I find instant pudding works wonderfully here, but I always whisk it a bit longer than the package suggests for extra creaminess. The pudding adds a silky texture between the layers.
Reese’s Peanut Butter Cups: I chop most pieces roughly while keeping some finer for varied texture. These candy pieces add delightful pockets of concentrated peanut butter-chocolate flavor throughout the trifle.