Peanut Butter Oreo Trifle

Peanut Butter Oreo Trifle – These trifles 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 Peanut Butter Oreo Trifle 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 Peanut Butter Oreo Trifle 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.

And it’s from my favorite new book!

In case you didn’t know, my friend Glory Albin from Glorious Treats has written a book! It’s called Glorious Layered Desserts and it’s filled with recipes for individually sized layered desserts. Jordan stole my copy soon after I got it and marked tons of pages. Are you surprised the first one she demanded was the Chocolate Mint Crunch?

{I told her I’d make that for her…some other time. We had a lot of mint last month!}

Pssst…I’m giving away a copy of Glory’s book. Scroll down to enter!

I had the Key Lime Coconut Cheesecake bookmarked until I went to Glory’s book launch party. It was there she served these Peanut Butter Oreo Trifles and, of course, it was love at first bite.

You have no idea how good this Peanut Butter Oreo Trifle recipe is.

Seriously, this Peanut Butter Oreo Trifle recipe is the best thing ever. Peanut butter mousse is made thick and fluffy with cream cheese and whipped cream and it’s layered with chocolate cookie crumble, which is Glory’s way of making an Oreo Crust that’s all crumbly. The crumble reminded me of granola. I was tempted to pour it in a bowl with milk and eat it for breakfast.

I may still do that sometime.

One of the things I really love about Glory’s book is that there are so many layered desserts that can be made from it. She gives all the basic recipes separately, so that when you’re done making all of her layered desserts, you can create your own. And she also adds lots of flavor switch ups and supermarket swaps too. (For example, I used Cool Whip in place of the whipped cream. I was feeling lazy. See my recipe notes!)

You have to make this Peanut Butter Oreo Trifle recipe. Even if you don’t make it into a trifle. Oreo crumble granola and a bowl full of peanut butter mousse to face plant in.

That’s my dream, really. Isn’t it yours?

Seriously, I dream about that mousse. #notjoking #wishiwas #iloveGlory

Peanut Butter Oreo Trifle

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Kryptonite in a glass: peanut butter mousse layered with Oreo cookie crumble. These trifles are heaven in a bowl!

Yield 4 -6 trifles

Serving Size 1 trifle

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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

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Instructions

• 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.
• 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).
• 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.
• 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.
• Refrigerate at least 15 minutes before serving. (Desserts can be made up to 4 hours head.)
• Note: these are very rich. Consider using small serving dishes or 2 ounce shot glasses instead of bowls.
• Tip: substitute Cool Whip (regular, lite, or fat-free) for the heavy cream (skip whipping the cream and fold in the Cool whip instead).

Recipe Nutrition

Serving: 1trifle | Calories: 901kcal | Carbohydrates: 89g | Protein: 13g | Fat: 58g | Saturated Fat: 25g | Cholesterol: 101mg | Sodium: 565mg | Fiber: 4g | Sugar: 68g

Nutritional information not guaranteed to be accurate

Author Dorothy Kern

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Click here to see more PEANUT BUTTER recipes!

*I am not responsible for your excessive drooling, dreaming about, or manic eating of Glory’s desserts. Because it will happen, trust me. 😉

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Sweets from friends:
Strawberry Cheesecake Mousse by Glorious Treats
Fresh Fruit Cheesecake Mousse Cups by Heather’s French Press
Rocky Road Pudding Mousse by Something Swanky