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Tuesday 27 June 2017
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PEANUT BUTTER OREO TRIFLE

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These PEANUT BUTTER OREO TRIFLE have everything I love in them.

Peanut Butter Mousse.

Oreo cookie crumble.

It’s perfection in a glass!

You guys. I am so in love with this recipe. And I know you will be too!

I absolutely love individual serving desserts. Mini pies, mini cheesecakes, pies in jars; there’s just something cool about having your own dessert. Plus, they’re great for parties.

This dessert? Is no exception. It’s peanut butter mousse layered with chocolate cookie crumble. It’s rich, decadent, and probably one of the best things I’ve ever eaten.

PEANUT BUTTER OREO TRIFLE

PEANUT BUTTER OREO TRIFLE

PEANUT BUTTER OREO TRIFLE INGREDIENTS:

  • 17 Oreos
  • 3 tablespoons butter
  • 3/4 cup heavy cream
  • 1 1/2 cups powdered sugar
  • 4 ounces cream cheese (I used low-fat)
  • 1/2 cup peanut butter (I use Skippy)
  • 2 tablespoons milk (I used non-fat)
  • 1/2 teaspoon vanilla extract
  • Mini Peanut Butter Cups, for garnish

PEANUT BUTTER OREO TRIFLE DIRECTIONS:

  1. Oreo Crumble: Preheat oven to 350°F. Place the cookies in a large ziploc bag and use a rolling pin to crush them. Melt butter in a medium bowl on HIGH power, then add the cookies to the melted butter. Stir until all the cookies are moistened with the butter. Bake for 10 minutes on a rimmed baking sheet. Let cool completely before making peanut butter mousse.
  2. Peanut Butter Mousse: In the bowl of an electric mixer fitted with the whisk attachment (or using a hand mixer) beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. Transfer to a bowl and refrigerate. Wipe out the mixer bowl (no need to wash it).
  3. Place cream cheese and peanut butter in the mixer bowl and blend with the paddle attachment until smooth. Slowly add the remaining 1 1/4 cups powdered sugar. Add the milk and vanilla. Fold in the whipped cream.
  4. Assemble the Trifles: Place 1-2 tablespoons of crumble in the bottom of your serving dishes, deepening on the size of the dish. Spoon a layer of the peanut butter mousse over the crumble. Repeat with remaining crumble and mousse. Top with half of a peanut butter cup for garnish.
  5. Refrigerate at least 15 minutes before serving. (Desserts can be made up to 4 hours head.)
  6. Note: these are very rich. Consider using small serving dishes or 2 ounce shot glasses instead of bowls.
  7. Tip: substitute Cool Whip (regular, lite, or fat-free) for the heavy cream (skip whipping the cream and fold in the Cool whip instead).
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