Chip Mom’s Kitchen #55: Peanut Butter Cup Trifle

- Posted August 27th, 2019 by

So, until it rained today, it was so. damn. hot. out.

I did not want to turn on my oven and cause my house to become one degree closer to the surface of Venus. I did not want to melt my cats into little puddles. I did not want my dog to look at me with that face.

So this month, here is a super simple no bake recipe for your enjoyment.

Peanut Butter Cup Trifle


Difficulty level:
Newb          |        Apprentice        |        Journeyman        |      Master

This 15 minute recipe was perfect for impressing my Mama on her most recent visit ^_^

Quest Items:
1 packaged Angel Food Cake
2 – 4 oz boxes of instant chocolate pudding
4 cups cold 2% milk
1 tub whipped topping, thawed
2 bags Reese’s minis

Musical Accompaniment:

Illustrated Guide:

Gather your goodies as you may. There is NO temperature to set ANYTHING at cuz its already ALL THE WARMS. Get yourself something cool to drink. Maybe some fizzy water or something.

Spin together your pudding packages and your cold milk. The pudding will start to set almost immediately, but it takes about 2 minutes for it to become all smooth-like. Place it in the refrigerator and take a moment to stick your head in there while you’re at it.

Slice up your angel food cake in large, bite-sized cubes as best as you can. Do not panic when half of the cake sticks to you. You aren’t flaking off from the heat, the cake is.

Fill the bottom of your bowl with 1/3 of the angel food cake, followed by 1/3 of the pudding, followed by 1/3 of the whipped topping, followed by 1/3 of your Reese’s minis.

Repeat two more times to discover that you don’t need to enter the gaping maw of the heat-beast in your kitchen to prepare something delicious. Serves four people for three nights in a row!

Enjoy your cool delicious treats and remember, Chip Mom luvs ya!

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