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Review RecipeHeaven in a Bowl
This rich heaven in a bowl trifle has layers of fudgy brownies, creamy peanut butter pudding, whipped topping, and mini Reese’s cups for the ultimate dessert.
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Ingredients Overview
There’s something wildly satisfying about digging a spoon through the layers of this Heaven in a Bowl trifle-style dessert. Fudgy brownie chunks. A creamy peanut butter mousse that holds its shape but melts in your mouth. Whipped topping that feels like a cloud. And mini Reese’s in every bite.
Here’s what you need to make this heaven in the bowl recipe:
Ingredient Notes
Natural peanut butters (even the no-stir kind) are too oily and will ruin the texture of the pudding layer. Use Peter Pan, JIF, Skippy, or Reese’s brand for perfect consistency.
Chop the Reese’s just before using. If you chop them early, the chocolate can smudge or melt slightly, muddying the layers.
Tips For Making The Best Heaven in a Bowl
Cool the brownies completely—then cut cleanly. Warm brownies will smear and collapse. Let them cool fully (even overnight), then use a serrated knife to cut into neat one-inch squares. For the cleanest cuts, chill the brownies for 10–15 minutes before slicing.
Whisk the pudding mixture for the full two minutes so it firms up properly once chilled.
Fold in the whipped topping gently. Folding – not stirring aggressively – keeps the mousse light and fluffy.
Chill for at least three hours before serving. This isn’t optional. The chill time allows the pudding to firm up and the layers to set. Without it, the dessert will collapse when scooped.
Layering Order:
- Half the brownie cubes
- ⅓ of the chopped Reese’s
- Half the peanut butter pudding
- Half the whipped topping
- Repeat
- Finish with a pile of Reese’s on top
Note – This recipe is designed for a three-quart trifle dish. If you’re using a smaller one, hold back some of each layer or make mini trifles in glasses.
Serving Instructions
This trifle needs to be fully chilled so the pudding holds its shape. Take it out just before serving—don’t let it sit out too long or it’ll start to soften and lose those beautiful layers.
Make Ahead & Storage
Brownies: Bake and cool up to one day ahead. Wrap the pan tightly with plastic wrap and leave at room temp.
Pudding mixture: Mix and chill up to 12 hours ahead, covered. Stir gently before layering.
Assembled trifle: Best within 48 hours. After that, the layers start to blur and soften. Do not freeze.
Heaven In A Bowl
This rich heaven in a bowl trifle has layers of fudgy brownies, creamy peanut butter pudding, whipped topping, and mini Reese’s cups for the ultimate dessert.
Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings 12
Ingredients
- 18.3 ounces box fudge brownie mix, baked and cooled according to package directions in a 9×13 pan and cut into 1 inch pieces (Duncan Hines brand used)
- 6.8 ounces instant vanilla pudding (two 3.4-ounce boxes)
- 3 cups whole milk, cold
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter, Peter Pan brand used
- 16 ounces whipped topping, thawed and divided (1 ½ cups folded into the filling and the remaining used to create the trifle layers) (Cool Whip brand used) (approximately 6 ½ cups)
- 36 Mini Reese’s cups, unwrapped and cut into halves (divided into 3 – ⅓ amount portions for layering and garnish)
Instructions
- Prepare and bake the fudge brownie mix according to package directions, for your brand of mix, in a 9×13 baking pan. Cool the brownies completely before cutting them into 1 inch pieces. Set aside.
- In a large mixing bowl whisk together the instant vanilla pudding, whole milk and vanilla extract for 2 minutes or until the pudding has thickened.
- Whisk in the creamy peanut butter until the mixture is smooth and thick.
- Fold 1 ½ cups of the thawed whipped topping into the peanut butter pudding mixture until no white streaks remain.
- To the bottom of a 3 quart trifle dish, add half the fudge brownie pieces in a single layer followed by ⅓ of the halved mini Reese’s peanut butter cups sprinkled over the brownie pieces.
- Next, spread half of the peanut butter pudding filling over the brownies and Reese’s cups in a smooth, even layer.
- Top with half (approximately 2 ½ cups) of the remaining whipped topping spread to an even layer.
- Repeat steps 5 – 7 with the fudge brownie pieces, another ⅓ of the halved mini Reese’s peanut butter cups, peanut butter pudding filling and remaining whipped topping.
- Garnish the top of the heaven in a bowl trifle with the remaining ⅓ halved mini Reese’s peanut butter cups piled into the center of the whipped topping.
- Refrigerate the heaven in a bowl for 3-4 hours or until completely chilled and the peanut butter pudding layer has firmed up enough to easily scoop out individual servings.
Notes
- You can bake, and cool, the boxed fudge brownies up to 24 hours in advance. Be sure to tightly wrap the cooled baking pan with plastic wrap and store at room temperature until ready to cut the brownies into one inch pieces and assemble the trifle. You can line your baking pan with a piece of parchment paper to easily lift and remove the cooled brownies from the pan. This will make it easier to cut the brownies into the smaller 1 inch sized pieces.
- I do not recommend using low-fat milk, or dairy alternatives, to mix with the instant vanilla pudding as they do not yield the desired results for the final consistency needed for the pudding for this recipe.
- A traditional creamy peanut butter such as Peter Pan, JIF, Skippy or Reese’s brand is best for use in this recipe. Homemade, or natural, peanut butters contain too much excess oil and will alter the texture of the filling for this heaven in a bowl trifle.
Nutrition
Calories: 611kcal | Carbohydrates: 77g | Protein: 12g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 446mg | Potassium: 327mg | Fiber: 2g | Sugar: 58g | Vitamin A: 139IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 2mg
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