I took this opportunity to use my peanut butter, courtesy of the Foodbuzz Tastemaker Program and National Peanut Board, to make a lovely trifle.
Yikes! Hand over the that jar of peanut butter please 🙂
Now, I am not trying to be ungrateful because I truly appreciate the sample of Planters Peanut Butter from Foodbuzz and the National Peanut Board but being a health blog, I have to mention that the ingredients on the jar of Planters Peanut Butter is not the best nutrition wise.
Ingredients: ROASTED PEANUTS, SUGAR, HYDROGENATED VEGETABLE OIL (RAPESEED, COTTONSEED, AND SOYBEAN OILS), SALT. CONTAINS: PEANUTS.
I’m sorry but I like my food as natural as possible so I would probably not go for Planters Peanut Butter on a regular basis seeing that it contains sugar and hydrogenated vegetable oil.
This is also why choose to use this jar of peanut butter as an indulgent snack…or more like dessert.
Chocolate Peanut Butter Trifle
Leftover chocolate cake chopped into cubes
1 packet of organic chocolate pudding mix
1 packet of organic vanilla pudding mix
1/2-3/4 cup of Planters Creamy Peanut Butter
1/2 cup of crushed pretzel pieces
1/2 cup of crushed graham crackers
1/2 cup of dried cranberries
1/2 cup of dark chocolate shavings
Layer the trifle glass (or pan in my case) with cubed chocolate cake
Make the chocolate pudding according to the instructions on the packet. Allow pudding to cool. Fill the second layer of trifle with chocolate pudding.
Sprinkle half of the pretzel pieces and graham crackers on top.
Fill the third layer with more cubed chocolate cake pieces.
Make the vanilla pudding according to instructions on the box. Allow pudding to cool.
Whip the peanut butter and vanilla pudding until fluffy. Add peanut butter “custard” as the fourth layer of the trifle.
Top with rest of pretzel and graham cracker pieces. Sprinkle with chopped cranberries and dark chocolate pieces.