Peanut Butter Brownie Trifle

Once upon a Christmas party I had this delicious, amazing, outstanding, wonderful dessert! The moment I saw it, I knew I HAD to have a bite! It was indeed as delicious as it looked and I have just been waiting for an excuse to whip it up--the Super Bowl just happened to come along (Isn't it all about the food--and commercials--anyway?!) So here is the perfect recipe or all you peanut butter lovers out there!

(recipe found here and yes, their picture is MUCH better than mine taken with the ol' iPhone!)

 

You will need:

• 1 fudge brownie mix (13-inch x 9-inch pan size)
• 1 package (10 ounces) peanut butter chips
• 2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

• Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4-in. pieces.
• Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla mix well. Fold in 1-1/2 cartons whipped topping.
• Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

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pistachio fruit salad

don't you dare turn your nose up at that title! just because actual pistachios taste like salty dirt does not mean this salad does! it is neither salty nor dirty, so just read and experience the deliciousness.

let's just clear something up right now. this salad is not beautiful. so photographing it and trying to make it look fancy? it's just not gonna happen. and googling it didn't do much more for its greenness than my old point and shoot would have. the fact is,  it's green. and lumpy. and kinda not good-looking at all. but trust me on this one. you will not regret eating this little pile of fluff.

image found  here

this is another recipe from the in-laws. have i mentioned that they are totally awesome and make good stuff? my mother-in-law is my favorite when asking how to make something. she doesn't use recipes. everything is just a little of this and a little of that. which i am a total fan of since that's how i cook most of the time, too.

anyway

here's what you'll need:

1 small pkg. pistachip instant pudding

1 can crushed pineapple. i know, i know. crushed? usually i say no sir. but it is essential in this!

1 12 oz. container cool whip

mini mallows--no measurment. just use what we want. we like the colored/flavored ones! (actually, if we're being honest, i prefer the salad without the mallows. but michael loves them and claims they're the best part. so you decide what you want to do. but don't hate me if you add them and dislike or don't and wish yo uhad!)

pour the pineapple--juice and all--in a bowl. add pudding and stir together. fold in cool whip and mallows.

done!

this is so yummy and perfect for summer bbq's. you can serve it right away, but it is extra yummy after it's been in the fridge for a bit.