Chocolate Peanut Butter Silk Trifle Recipes

CHOCOLATE PEANUT BUTTER SILK TRIFLE

Steps:

• Make cookies as directed on pouch, using oil, water and egg. Bake and cool as directed. Cut each cookie into fourths.
• Melt margarine and brown sugar in 1-quart saucepan over medium heat, stirring frequently, until mixture is smooth. Stir in peanut butter until well blended. Refrigerate 30 minutes.
• Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft. Fold whipped cream into peanut butter mixture.
• Place half of the cookie pieces in bottom of 2-quart glass bowl. Spoon half of peanut butter mixture over cookies. Top with remaining cookies and peanut butter mixture. Cover and refrigerate at least 2 hours but no longer than 12 hours. Sprinkle with peanuts.

PEANUT BUTTER CUP TRIFLE

Steps:

• In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. In a 3-qt. trifle bowl or glass bowl, layer half of the cake cubes, pudding, whipped topping and peanut butter cups. Repeat layers. Refrigerate until serving.

PEANUT BUTTER TRIFLE

Steps:

• Pour each package of pudding mix into a separate bowl. Add 2 cups cold milk to each bowl and whisk for 2 minutes. Set one bowl of chocolate pudding aside. Stir peanut butter and 1 cup whipped topping into the second bowl.
• Place a layer of graham crackers in the bottom of a trifle dish. Spread 1/3 of the chocolate pudding on top, top with 1/3 of the chocolate-peanut butter pudding, and layer with more graham crackers. Repeat layers 2 more times. Spread remaining frozen whipped topping on top and decorate with extra graham crackers and peanut butter cups.
• Chill until pudding is firm and graham crackers have fluffed up, 6 hours to overnight.

PEANUT BUTTER-CHOCOLATE TRIFLE

Steps:

• Empty pudding mixes into separate medium bowls. Add 1-1/2 cups milk to each; beat with whisk 2 min. Add peanut butter to vanilla pudding; beat until well blended. Stir 1/2 cup COOL WHIP into pudding in each bowl.
• Spoon chocolate pudding mixture into 2-qt. serving bowl; cover with layers of half each of the remaining COOL WHIP and chopped cookies. Repeat layers, using vanilla pudding mixture.
• Drizzle with syrup.

CHOCOLATE PEANUT BUTTER TRIFLE

Steps:

• Cut 1 1/2 pound cakes into aprox 1" cubes.
• Make chocolate pie filling according to directions on box.
• In mixing bowl mix 1 1/2 tubs whipped topping with 2 cups peanut butter.
• Put an even layer of 1/2 the whipped topping/peanut butter mix on the bottom of trifle bowl.
• Spread a thin layer of chocolate fudge ice cream topping over that. Then add an even layer of 1/2 the pound cake.
• Add 1/2 the chocolate pie filling on top of the first layer of cake. On top of that add the other 1/2 of the peanut butter/whipped topping mix. Add another layer of the chocolate fudge.
• Now use the other 1/2 of the pound cake with the other 1/2 of the pie filling/pudding on top of it. Finish with with remaining whipped topping that didn't get mixed with the peanut butter and sprinkle the chopped peanut butter cups on top of that.
• Cover with plastic wrap and chill for at least 1-2 hours.

SILKY CHOCOLATE PEANUT BUTTER PIE

Steps:

• Melt chocolate chips in a small bowl in microwave at high power 90 seconds.
• Stir until smooth.
• Cool slightly.
• Place tofu, peanut butter, sugar & vanilla in blender or food processor and whirl until smooth.
• Add chocolate and whirl until combined.
• Pour into crust.
• Cover with plastic wrap and refrigerate several hours until filling is set.
• Can garnish with peanuts, melted chocolate or whipped cream.