Heather's Peanut Butter Cup Trifle

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 206.1
  • Total Fat: 8.1 g
  • Cholesterol: 25.7 mg
  • Sodium: 534.4 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 11.5 g

View full nutritional breakdown of Heather's Peanut Butter Cup Trifle calories by ingredient
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Introduction

This is sooooo good. The portions are HUGE. Reese's has nothing on this! This is sooooo good. The portions are HUGE. Reese's has nothing on this!
Number of Servings: 8

Ingredients

    6 Chocolate Dessert Shells (mini sponge cakes)
    3/4 cup non fat Fage Greek yogurt
    1/3 cup Carnation Nonfat Dry Milk Powder
    1/2 cup Splenda Granular
    1 (8-ounce) package Philadelphia fat-free cream cheese
    1/4 cup peanut butter
    3/4 cup Cool Whip Free
    1 (4-serving) package JELL-O sugar-free instant chocolate fudge pudding mix
    1 1/2 cups cold water
    1/2 ounce chopped dry roasted peanuts

Directions

Cut sponge cakes in half. Evenly arrange bottom halves in an 8-by-8-inch baking dish. Set aside. In a medium bowl, combine yogurt and dry milk powder. Gently stir in 1/4 cup Splenda and Cool Whip Free. Set aside. In a large bowl, stir cream cheese with a spoon until soft. Fold peanut butter into cream cheese. Fold in 1/4 cup Splenda and 1 cup yogurt mixture. In a medium bowl, combine dry pudding mix and cold water. Mix well using a wire whisk. Add pudding mixture to cream cheese mixture. Mix gently to combine. Spread half of cream cheese mixture over top. Repeat layers, spread remaining yogurt mixture over top. Evenly sprinkle chopped peanuts over top. Cover and refrigerate at least 2 hours. Cut into 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user MAGNOLIAHONEY.

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