Brownie Trifle with Peanut Butter Mousse

Brownie Trifle with Peanut Butter Mousse from Pillsbury™ Baking

Tags: Brownies, Dessert/Sweets

  • Prep Time: 35 min
  • Cook Time: 35 min
  • Ready Time: 120 min
  • Yield: 24 servings


  • 1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 2 1/4 cups cold heavy cream
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (8 oz.) package cream cheese, softened
  • 1 cup Jif® Whips Whipped Creamy Peanut Butter
  • 1/3 cup honey
  • 3 large ripe banana, sliced, divided
  • 4 tablespoons chopped peanuts, divided

Preparation Directions

  • PREPARE brownie mix according to package directions using oil, water and eggs. Bake in 13 x 9-inch pan according to package directions. Cool completely.
  • BEAT heavy cream, powdered sugar and vanilla in large bowl with electric mixer on medium speed until stiff.
  • BEAT cream cheese, peanut butter and honey in medium bowl with same beaters until smooth. Fold in 1 1/2 cups whipped cream mixture until blended.
  • CUT cooled brownies into 1-inch cubes. Layer 1/3 of brownie cubes in bottom of trifle dish or 2-quart glass bowl. Top with half of peanut butter mousse, half of the sliced banana, 1 1/4 cups whipped cream and 1 tablespoon chopped peanuts. Repeat all layers. Top with remaining brownie cubes. Spoon remaining whipped cream onto center. Sprinkle with remaining 2 tablespoons chopped peanuts.

Nutritional Information Per Serving

Serving Size (1/24 of recipe), Calories 350 (Calories from Fat 210), Total Fat 23g (Saturated Fat 9g, Trans Fat 0g), Cholesterol 55mg, Sodium 140mg, Total Carbohydrate 34g (Dietary Fiber 2g, Sugars 24g), Protein 4g; Percent Daily Value*: Vitamin A 10%, Vitamin C 2%, Calcium 4%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.