- To large bowl, add pudding mix. Add milk. Using electric mixer on low speed, beat for 1 minute or until smooth. Scrape down sides and bottom of bowl. Beat on low speed for 5 to 7 minutes. Refrigerate until ready to assemble trifles.
- In another large bowl, using electric mixer with clean beaters, beat together cream cheese, peanut butter, honey and vanilla until smooth and creamy. Refrigerate until ready to assemble trifles.
- To medium bowl, add cream. Stir in cream stabilizer. Using electric mixer with clean beaters on high speed, beat until stiff peaks form. Refrigerate until ready to assemble trifles.
- Spoon 30 mLpudding into 48 serving cup. Layer 15 mL crumbled cake, 15 mL peanut butter cheesecake mixture, 15 mL pudding mixture, 15 mL crumbled cake and 15 mL peanut butter cheesecake mixture over top. Garnish with 15mL dollop whipped cream and 5 mL chopped peanut butter cups.
Makes: 48 – 125 mL servings
Ingredients
| 500 g | Wellcare Instant Chocolate Pudding Mix |
|---|---|
| 2.5 L | Cold 2% milk |
| 1 kg | Brick-style plain light cream cheese |
| 380 mL | Smooth natural peanut butter |
| 120 mL | Liquid honey |
| 30 mL | Vanilla extract |
| 500 mL | Heavy or whipping (35%) cream |
| 20 g | Dr. Oetker Whip It, Stabilizer for Whipping Cream |
| 1.5 L (600 g) | Prepared chocolate cake, crumbled |
| 250 mL | Peanut butter cups, finely chopped |
