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Peanut Butter Pumpkin Trifle Recipe

yield: 15 servings
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Special Equipment

  • Special Equipment: a trifle bowl

Ingredients

For the Peanut Butter Pudding

  • 3 cups 24 ounces whole milk
  • 1 ½ cups 14.25 ounces creamy peanut butter
  • 2 3.4 ounces boxes vanilla instant pudding mix
  • ¼ cup tightly packed 1.85 ounces dark brown sugar
  • ¼ teaspoon kosher salt

For the Pumpkin Pudding

  • 3 cups 24 ounces whole milk
  • 1 15 ounce can pumpkin puree
  • 2 3.4 ounces boxes vanilla instant pudding mix
  • ¼ cup tightly packed 1.85 ounces dark brown sugar
  • ¼ teaspoon kosher salt
  • 2 cups 16 ounces heavy cream

Assembly

  • 1 12 ounce bag mini peanut butter cups, unwrapped and sliced into halves
  • 1 10 ounce box ginger snap cookies
  • 1 cup 8 ounces heavy cream

Instructions

For the Peanut Butter Pudding

  • In a medium bowl, combine the milk, peanut butter, instant pudding mix, sugar, and salt. Use a rubber spatula to mix together until thick, 1 to 2 minutes. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 1 hour, preferably overnight. The pudding will keep in the refrigerator for up to 3 days.

For the Pumpkin Pudding

  • In a medium bowl, combine the milk, pumpkin, instant pudding mix, sugar, and salt. Use a rubber spatula to mix together until thick, 1 to 2 minutes. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least 1 hour to set.
  • After an hour, make the whipped cream. Pour the heavy cream into a bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, about 3 minutes.
  • Remove the pumpkin pudding from the refrigerator and discard the plastic wrap. Scoop around ½ cup (there’s no need to be precise, you can just eyeball it!) of the pumpkin pudding into the whipped cream and use a rubber spatula to fold the pudding into the cream. Repeat until no pudding remains and you’re left with a light and creamy pumpkin pudding cream. Use immediately.

Assembly

  • Reserve about ¼ cup of both the peanut butter cups and cookies for garnish.
  • Place a third of the remaining cookies in the bottom of the trifle bowl; top with a third of the remaining peanut butter cups. Spoon a third of the peanut butter pudding over the top, followed by the pumpkin pudding. Repeat layers twice.
  • Pour the heavy cream into a bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form, 1 to 2 minutes. Use a rubber spatula to scrape the whipped cream over the pudding, covering it completely. Garnish with reserved peanut butter cups and cookies. Serve immediately.