I made these little trifles for Super Bowl, but they’d be equally delicious for a Valentine Day dessert, or say because it’s Wednesday and you want something good!
Any of those excuses work, but make them because they are soooo good, a little time-consuming, but so worth it.
They started with a brownie crust. Just use a box crust and cut them into chunks and pop them in a trifle bowl or little cups. And if you’ll notice in the picture are chopped up Reese Cups, yeah they’re the next layer……yum
Then you take a couple of boxes of vanilla pudding, some milk, peanut butter and Cool Whip to make a cheesecake/mousse filling
Top off with some whip cream, homemade or more Cool Whip and some chopped up Reese Cups
The perfect dessert for whatever reason you come up with!
1 large box or 2 small boxes of vanilla pudding mix
3 cups of milk
1/2 cup of peanut butter
8 oz. Cool Whip
1/2 of Heavy whipping cream*
3 TBSP sugar*
1 tsp. vanilla*
Mini Reese Cup and Small Reese Cups
Make brownies according to box directions, cool and cube. In a large bowl with a mix, beat pudding mix and milk about 2 minutes until very thick. Add peanut butter and mix until just combined. Fold in Cool Whip. In cups or a large bowl, add cubed brownies, top with some chopped Reese Cups, then spoon or pipe in peanut butter filling.
In a bowl add whipping cream and whip until very thick, then add sugar and vanilla and mix until combined. Pipe or spoon on top of the peanut butter filling. ****Skip this step if using Cool Whip to top them.
These cheesecakes were sooooo good! Thank goodness they are individual servings, although sometimes it’s hard to stop at one! Imagine a villa wafer crust, topped with a layer of chocolate, then peanut butter cheesecake and then some home-whip cream!
Plus it’s a no-bake which is wonderful this time of year, but this is a year round dessert, believe me it’s that good.
Start with crushing cookies and add melted butter
Then melt chocolate mixed with heavy cream, corn syrup and stir in vanilla extract
Then mix the pudding mix and milk together
Add melted peanut butter
Fold in Cool Whip for the peanut butter filling. Then make the whip cream and make sure you refrigerate after each layer!
In a food processor or blender, crush vanilla wafers, add melted butter and pulse to combine. In 1/2 pint jars or small cups, add 2 TBSP of the crumbs and tap down. In a microwave safe bowl combine chocolate chips, heavy cream, corn syrup, and vanilla extract and microwave 15 seconds, stir, if not fully melted, microwave another 10 seconds, stir until fully melted. Add 2 to 3 TBSP of chocolate to each jar and refrigerate for at least 30 minutes. Meanwhile prepare filling by whisking the milk and pudding together until smooth. In another microwave safe bowl, heat peanut butter for 10 seconds or so to loosen it up, then add it to the pudding mixture. Whisk until smooth, then fold Cool Whip into the peanut butter mixture and pipe onto the chocolate layer and refrigerate until the whip cream it ready. In a bowl with a hand mixer until the whip cream is very thick, then add sugar and vanilla, and mix in, pipe onto the peanut butter layer and refrigerate. Optional additional topping, take a plain chocolate candy bar and grate some on top.
This recipe was shared at The Country Cooks Potluck Party
After last weeks Cookie Cup Cheesecakes, I knew cookie cups were going to happen again. Hand held dessert, check, single portion, check, super yummy and creamy, check and check!
These were sooo yummy, chocolatey and peanut buttery, yummy, yummy! They package up real cute(sorry no pic), I took them to our Op Shop bake sale, I just took little plastic gift bag, put a little piece of cardboard in the bottom so they had a little stability, pop 2 in a bag and tied them up with a chocolate-colored ribbon. Super cute, say for a year-end teacher’s gift.
I started off make some chocolate cookies in a mini muffin tin, then topped them off with peanut cheesecake. I thought about making some chocolate whip cream, but I thought they were probably decadent enough, but you can if you want. You could also make them bigger in a regular muffin tin, but I like little desserts, it feels like you’re dieting!
Cream together butter and sugar for 5 to 7 minutes, then add the egg and vanilla. In a separate bowl, add all dry ingredients, and whisk to break up any lumps. With the mixer on low, slowly add the dry ingredients to wet. With a small scoop, place small rounds of cookie dough in a well-greased mini muffin pan, kind of flattening out the top of each ball with your finger(keep a little water around to help the dough from sticking to your finger.) Bake for 10 – 12 minutes, when they come out of the oven, if they are puffed, use a wooden spoon to make a bowl, and if they went over the top of the muffin cup, take a small cookie cutter and trim off the end while they are still warm. Set aside.
1 8 oz. block of cream cheese, soften
1 cup peanut butter
1 1/4 cup of powder sugar
1 8 oz. tub of cool whip
In a bowl whip cream cheese until light and fluffy, then add peanut butter and mix until well combined, then add sugar and cool whip and mix until everything comes together. Pipe into chocolate cups.