118 ozbox chocolate brownie mixplus ingredients to prepare [i.e. Ghiradelli]
28 ozcream cheesesoftened
1 1/2cuppeanut butter
2 1/2cupheavy creamdivided
1tsppure vanilla extract
28 ozfrozen whipped toppingthawed and divided
116 ozbag miniature peanut butter cupsunwrapped and chopped
1cupsea salt or salted cocktail peanutschopped
112 ozpackage dark chocolate chips
Prepare the brownies per the package directions. Bake and cool then cut into bite size pieces. Set aside.
Melt together 12 oz of dark chocolate chips with 1 cup heavy cream. Melt in a double boiler or in the microwave in 20 second increments, stopping to stir each time. Repeat until completely smooth. Set aside to cool.
To prepare the peanut butter mousse: In a large mixing bowl, whip together both softened cream cheese, peanut butter, powdered sugar, 1 1/2 cups heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. The mixture will be thick.
Add 8 ounces of thawed whipped topping Continue to whip for 3 minutes until fluffy and light. The filling will be divided into thirds to layer the trifle.
To layer: Start with 1/3 of the peanut butter mousse in the bottom of the bowl.
Arrange 1/2 of the cubed brownie pieces, sprinkle with 1/3 of the peanuts and 1/3 of the chopped peanut butter cups. Drizzle with 1/3 chocolate ganache
Repeat, peanut butter mousse, remaining brownie cubes, 1/3 peanuts, 1/3 chopped peanut butter cups. Spread the final layer of mousse.
Frost with remaining 8 oz whipped topping over the top. Arrange the remaining peanut butter cups, chopped peanuts over the whipped cream. Drizzle with ganache.
Chill for 4 hours before serving. Store leftovers chilled.
To garnish the trifle, I recommend having extra peanut butter cups on hand. If preferred, all of the peanut butter cups can be layered in the trifle and the top garnished with chocolate curls.