I enjoy making and eating a good trifle. Butterfinger Peanut Butter Cup Trifle has layers of chocolate cake, pudding, Butterfinger peanut butter cups and whipped topping. Peanut butter and chocolate are always a match made in heaven.
I’m a lover of all layered desserts. It’s so easy to make a layered trifle. Plus, my trifles always get rave reviews and I’m always getting recipe requests for this one.
I also make a delicious Chocolate Heath Bar Trifle. It has layers of crushed heath bars and it’s out of this world good.
My Red Velvet Trifle is another winner. The filling is so good! Plus, it has my favorite berries – strawberries and blueberries.
Back to the Butterfinger Peanut Butter Cup Trifle
When I was a teen, my favorite treats were Butterfinger bars, Reese’s cups, and Snickers. You won’t find a Snickers bar in this dessert but I imagine a Snickers Bar Trifle would be another winner.
This trifle is perfect for a game day party, potluck or Sunday dinner. I hope you enjoy it as much as we do.
Ingredients for Butterfinger Peanut Butter Cup Trifle
- Chocolate fudge cake mix (plus ingredients to make the cake according to package)
- Instant chocolate pudding mix
- Whipped topping
- ½ cup strong black coffee
- Butterfinger Peanut Butter Cups Minis, coarsely chopped
How To Make Butterfinger Peanut Butter Cup Trifle
After baking a chocolate fudge cake in a 13×9 baking dish, let cool completely.
While the cake is cooling, mix up the chocolate pudding according to directions. Chop the Butterfinger Peanut Butter Cups. Set aside.
Once the cake has cooled, crumble half the cake into a large glass bowl or trifle dish. Sprinkle with 1/4 cup strong black coffee.
Add half of the chocolate pudding.
Spoon half of the whipped topping over the chocolate pudding.
Then add half the chopped Butterfinger Peanut Butter Cups.
Repeat layers and refrigerate for 2 hours or until ready to serve. When I’m serving this for Sunday lunch, I make it on Saturday afternoon and refrigerate it overnight.
If You Can’t Find Butterfinger Peanut Butter Cups
Please Note: If you can’t find Butterfinger Peanut Butter Cups, you can use crushed Butterfinger fun size bars and chopped peanut butter cups – half of each to equal 16 oz. FYI: Don’t try to crush peanut butter cups. It makes a hot mess. Chop them instead.
When I first created this recipe, the Butterfinger Peanut Butter Cups were a new product and I could easily find them. These days, I can’t seem to find them at my local grocery store. When I can’t find them, the Butterfinger bars and Reese’s cups work just fine. I use 8-9 oz. of each.
(Below is a photo from the first time I created this recipe. The photos above are of today’s trifle using 1/2 Reese’s Cups and 1/2 Butterfinger bars.)
The next time you need a delicious dessert that’s easy to make, this trifle is definitely a winner.
- 1 package chocolate fudge cake mix
- 1 large package instant chocolate pudding mix
- 3 cups milk (to make the pudding)
- 1 (16 oz.) container whipped topping
- ½ cup strong coffee
- 2 bags (8 oz. each) Butterfinger Peanut Butter Cups Minis, coarsely chopped
- Bake cake in a 13" x 9" pan, following the directions on the package.
- Meanwhile, make pudding following directions on the package.
- When cake has cooled, crumble and layer half of the crumbles on the bottom of a trifle dish or large glass bowl. Sprinkle with half of the prepared coffee. Top with half of the pudding mixture, half of the whipped topping and half of the Butterfinger Peanut Butter Cups Minis.
- Repeat layers, topping with the remaining Butterfinger Peanut Butter Cups. Refrigerate a couple of hours or overnight.
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