March 8, 2012

Guest Post {52 Mantels}

I am SO honored to be sharing this yummy trifle with you guys. Obviously Audra has some serious skills in the kitchen, but this recipe is for the skilled AND unskilled (like, me!). Raise your hand if you like easy. Well, then sit on down and I'll share some easy with you...while Audra spends time with her hubby.

Can I just say, as the sister to a soldier, I so admire men like Mr. Always A Cook who are willing to give the ultimate sacrifice for the great US ofA.

I also think the name of this recipe says it all. We've got butterfinger. We've got trifle. We've got happiness in a Pampered Chef dish.

Every 6th Wednesday night it's my hubby's and my turn to take dessert to our small group gathering. Last week we were up and I decided to make something especially for my hubs. I asked him for his most favorite candy bar selection and he responded with Butterfinger.

(What? Should I have already known my husband's most favorite candy bar?)

I decided on a trifle, because trifles are easy, yummy and pretty. Plus, they're pretty hard to mess up. I took my cues from the candy bar and embraced the peanut butter/chocolate combo.

Why mess with a good thing?

Butterfinger Trifle

1 box of brownie mix
1 8-ounce container of sour cream
2 small boxes of vanilla pudding
1/2 C of creamy peanut butter
1 pint of whipping cream + sugar to taste
4 fun-size butterfinger candy bars- crushed

Make the brownies according to the package instructions PLUS add the 8 ounce container of sour cream along with the ingredients listed on the box. This will make your brownies extra dense and moist! While the brownies are baking, mix the two boxes of pudding with 3 cups of cold milk and 1/2 cup of peanut butter. Place your pudding in the fridge while you beat your whipping cream until it thickens. Add sugar to taste. I prefer my whipped cream to be only slightly sweet to tone down the sweetness of the other layers. But, you can make it extra sweet and sugary if you want. I won't tell on you.

When your brownies are done, cut them into small cubes and begin layering your trifle. Brownie, pudding, whipped cream, repeat. You should have two layers of each. Top your trifle with the crushed butterfinger and place in the refrigerator until ready to serve. I prefer to let trifles chill for several hours before serving. In fact, they tend to taste better with each passing day, so don't be afraid to assemble this a day before serving!

Want to hear my sob story? I sent this dessert to small group with my hubby while I stayed home with our little sickie. I was very much looking forward to him returning with some leftovers so I could enjoy a bite or two.

He returned with an empty dish.

Sad. But, also testament to the yumminess of this peanut buttery, chocolatey, butterfingered recipe.

Enjoy! And, to do so, you might ought to serve yourself first.
Just sayin' :)

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