On the same night that Brian cooked dinner, I was determined to make a dessert. I had been waiting all week for the opportunity--no way was I going to back down just because it meant extra dishes! The fact that it was my turn to do all the dishes was kind of a bummer, but the end result of the evening was well worth it: Peanut Butter Cookie & Chocolate Trifle!
Lots of shortcuts in this one, though I would have made my own whipped cream if I were to do this again. DO NOT cheat out on the peanut butter cookies! They were SO delicious since they were homemade, and c'mon, peanut butter cookies are easy anyway!
I say it's best if we hop right to it and get to the recipes AND the photos! Here we go!
Peanut Butter Cookie & Chocolate Trifle
*Adapted from theslowroasteditalian.com & traceysculinaryadventures.com
Ingredients:
1 1/4 cups creamy peanut butter, at room temperature
3/4 cups packed brown sugar
1/2 tsp baking soda
1 eggs at room temperature
1 tsp vanilla extract
2 cups of almond milk
1 box of instant sugar free pudding mix
1 container of whipped topping (or homemade whipped cream!)
1 1/4 cups creamy peanut butter, at room temperature
3/4 cups packed brown sugar
1/2 tsp baking soda
1 eggs at room temperature
1 tsp vanilla extract
2 cups of almond milk
1 box of instant sugar free pudding mix
1 container of whipped topping (or homemade whipped cream!)
Instructions:
Preheat oven to 350 F. Combine the peanut butter, brown sugar, and baking soda in a medium bowl. Add the egg and vanilla. Mix briefly just until combined.
Portion the dough onto a large baking sheet, leaving about an inch between them. Bake for about 10-15 minutes, depending on the size of the cookies. While the cookies are baking, make the pudding according to the instructions on the box. Chill the pudding in the fridge. Allow the cookies to cool for a couple minutes on the baking sheet and then transfer them to a wire rack to cool completely.
Using a food processor, crush the cookies into crumbs (One or two cookies may not be needed, depending on the size of the individual trifle dishes). 
Assemble the trifles by scooping a layer of cookie crumbs into the bottom of each trifle dish, followed by a scoop of pudding and then a dollop of whipped cream.
Chill the trifles in the fridge for at least a half hour more before serving.
No comments:
Post a Comment