Ingredients
Equipment
Method
- Pour heavy cream into a chilled mixing bowl, add 1/4 cup sugar and vanilla, and beat until stiff peaks form.
- In a medium bowl, whisk instant chocolate pudding mix with cold milk for 2 minutes and let it sit for 5 minutes to thicken.
- In a small bowl, mix peanut butter with the extra 1/2 cup sugar until smooth and glossy.
- Begin layering in a clear trifle bowl or large glass dish: crushed graham crackers, half the chocolate pudding, half the peanut butter mixture, banana slices, and half the whipped cream. Repeat the layers.
- Top the trifle with the remaining whipped cream, mini chocolate chips, and chopped peanut butter cups. Cover and refrigerate for at least 2 hours before serving.
Nutrition
Calories: 350kcalCarbohydrates: 45gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 50mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg
Notes
This trifle is best enjoyed within the first 24 hours for ideal texture; after that, bananas release moisture. Cover tightly with plastic wrap to prevent a skin from forming on the cream.
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