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CHIPS AHOY! Peanut Butter-Chocolate Trifle

Prep time

20 min

Total time

20 min

Servings

Makes 16 servings, 1/2 cup (125 mL) each.

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    Ingredients
    • 1 pkg. (4-serving size) vanilla instant pudding mix
    • 1 pkg. (4-serving size) chocolate instant pudding mix
    • 3 cups cold milk, divided
    • 1/4 cup creamy peanut butter
    • 3 cups thawed frozen whipped topping, divided
    • 1 pkg. (350 g) Chips Ahoy! Original Cookies
    • 3 Tbsp. chocolate syrup
Preparation
  • Empty  pudding mixes into separate medium bowls. Add 1-1/2 cups milk to each; beat with whisk 2 min. Add peanut butter to vanilla pudding; beat until well blended. Stir 1/2 cup whipped topping into pudding in each bowl.
  • Spoon  chocolate pudding mixture into 2-L serving bowl; cover with layers of half each of the remaining whipped topping and chopped cookies. Repeat layers, using vanilla pudding mixture.
  • Drizzle  with syrup.

Recipe Tips

Special ExtraTop chocolate pudding layer with 2 sliced bananas before covering with remaining layers as directed.

Make AheadPrepare trifle as directed but do not top with syrup. Refrigerate up to 6 hours. Drizzle with syrup just before serving.

Variation Prepare using fat-free instant pudding mixs, skim milk, light creamy peanut butter and whipped topping

118872
Amount per serving Calories 250
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Cholesterol 5mg
Sodium 330mg
Carbohydrate 35g
Fibre 1g
Sugars 23g
Protein 4g
Vitamin A 4% DV
Vitamin C 0% DV
Calcium 6% DV
Iron 6% DV

This recipe features:

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