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.
This is one of the easiest candies to make, but everyone will totally think you really worked hard! Love things like that.
Ten minutes and it’s done and if you have corn syrup and dry roasted peanuts in your house, you probably have everything you need to make this candy.
You start out with sugar, corn syrup, roasted peanuts and a pinch of salt. Microwave 3 1/2 minutes, stir, microwave 3 1/2 minutes, stir in butter and vanilla. Microwave and additional 1 1/2 minutes and stir in baking soda and pour on a grease sheet pan and you’re done!
There are a couple of things I will caution you about with this candy
A. Don’t start eating it or you won’t have any to give away for gifts.
B. If you don’t know how old your baking soda is, buy a new box. It’s foolish to go through the trouble of making the candy if you don’t use fresh baking soda to make it the caramelly peanut brittle you want and baking soda is cheap.
C. It is very, very, very hot and sticky when it comes out of the microwave. Be careful not to get any on you and make sure little kids can’t touch it.
D. I like to use a 6 cup measuring glass pitcher when I make it, because it has a handle that doesn’t get hot. You don’t need this, but make sure you use a microwave friendly bowl or pitcher.
In a microwave safe bowl or pitcher combine peanuts, sugar, corn syrup and salt. Stir together, microwave 3 1/2 minutes, stir, microwave 3 1/2 minutes. Add butter and vanilla, stir and microwave 1 1/2 minutes. Add baking soda and stir, pour onto greased sheet pan. Break into pieces when completely cool.
These cinnamon rolls are so easy to make, no yeast, no kneading, no rising, no hoping they will turn out! I love it, I swear me and dough are not friends, as many times as I’ve tried, I just can’t get the hang of it. Someday, maybe, but I’ve got my doubts! These rolls are simple enough, you can do them for a special breakfast and the secret to them, you use crescent rolls!
I always put down a piece of wax paper to make clean up easier, just roll out your dough and press the edges together.
Top with melted butter
Top with plenty of cinnamon and brown sugar
Cut into pieces
Put in a mini muffin tin and bake!
Meanwhile, mix, milk, soften butter, cream cheese and powder sugar together
Preheat oven according to the crescent rolls directions. Unroll the dough and pinch edges of four of the crescent rolls together and do the same with the remaining four rolls, then pinch the edges together to form one big long piece of dough. Sprinkle with approx. 2 TBSP of brown sugar and top with desired cinnamon. Starting with one of the long sides, roll it into a log. Cut it in half and then cut the half in half and cut each in half again to get 16 pieces. In a greased mini muffin pan, place one roll in each of the cups. Bake for 10 to 15 minutes until slightly brown. While they bake, beat the cream cheese, milk and soften butter together. Gradually add powder sugar, after the sugar is added then add the vanilla. Drizzle over warm rolls and serve.
I’m also very happy, I was chosen to be a Chick-fil-a Mom!