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Heaven in a Bowl Dessert

A layered trifle featuring fudgy brownies, creamy peanut butter pudding, and Cool Whip, making it a perfect dessert for any gathering.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Trifle
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 1 box fudge brownie mix, Eggs, oil, and water (as required by the brownie mix) Use according to package directions.
For the Pudding Layer
  • 2 boxes instant vanilla pudding 3.4 oz each.
  • 4 cups cold 2% milk
  • 1 cup creamy peanut butter Warm slightly for easy mixing.
  • 4 tsp pure vanilla extract
For the Cool Whip Layer
  • 2 tubs frozen whipped topping (Cool Whip), thawed 8 oz each.
For the Garnish
  • 2 bags mini Reese’s peanut butter cups, halved 10 oz each.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C).
  2. Grease a 9×13-inch baking pan.
  3. Prepare the brownie mix according to package directions.
  4. Pour batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
  5. Let brownies cool completely, then cut into ¾-inch cubes.
Pudding Preparation
  1. In a large mixing bowl, combine instant vanilla pudding mixes with cold milk.
  2. Whisk for about 2 minutes until the mixture thickens.
  3. Add in the creamy peanut butter and vanilla extract. Whisk again until smooth.
  4. Gently fold in 1½ cups of Cool Whip until the pudding becomes light and fluffy.
Layering
  1. In a large clear glass trifle dish or deep serving bowl, place a layer of brownie cubes.
  2. Sprinkle half of the halved mini Reese’s cups over the brownie layer.
  3. Spoon ⅓ of the pudding mixture over the candy.
  4. Repeat the layers: brownies, remaining Reese’s, another third of the pudding.
  5. Add a final layer of brownies and spread the last third of pudding on top.
  6. Spread the remaining Cool Whip evenly across the top layer of pudding.
  7. Garnish with additional Reese’s halves if desired.
  8. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Notes

Store in the refrigerator for 3–4 days. Do not leave at room temperature for more than 2 hours. For best texture, add the final Cool Whip layer a few hours before serving.