Peanut butter and chocolate lovers will go crazy over this Reese’s Butterfinger Cream Cheese Trifle. It has an chocolate cake layered with fluffy cream cheese filling and chopped up Oreos, Butterfinger and Reese’s cups!
Reese’s Butterfinger Cream Cheese Trifle
How many of you love a “wow” dessert? You know, one of those desserts that is put out at a party or get-together and is gone 15 minutes? Maybe you had been the creator of that delicious cheesecake or those amazing frosting cookies. I love it when people love my baking. And I love baking for people. Most of my recipes are fairly simple to prepare. No tedious cake decorating most of the time, although those cakes have their place.
If you’re looking for an easy-peasy “wow” dessert, you’ve come to the right place. All you need is a few ingredients, a little time, and all the self-control in the world.
Trust me, for this recipe, you’ll need it.
I hope we never run out of peanut butter-chocolate recipes to make. We’ve made several variations of peanut butter and chocolate cookies, cakes, cupcakes, muffins, and pancakes, so why not a trifle? I was actually surprised we hadn’t thought of it before, since trifles are always:
Plus, they are good to feed a crowd. You can either put it in a big trifle dish or in pretty little mason jars. You all loved our carrot cake cream cheese trifle, so that inspired us to make another.
Have you ever had Adam’s Peanut Butter Fudge Ripple Cheesecake at the Cheesecake Factory? Oh my goodness, it is my FAVORITE. So rich, delicious, and decadent. Mmmmm. Unfortunately, we don’t get there as often as I’d like to, so we decided to create a trifle version of my favorite dessert.
I helped my mom put this Reese’s Butterfinger Cream Cheese Trifle together while my friend and I were making a fancy decorated cake for a party. I knew we had gotten this Reese’s Butterfinger Cream Cheese Trifle just perfect the first bite I took. The Cool Whip makes it seem like a light dessert, but it’s also rich and sweet. I thought I wasn’t going to be able to eat it because it was so rich, but it was light enough that I could handle the sweetness for another helping. I don’t know how that happened, but it is just perfect in my opinion. I loved it so much that I think this is going to be my birthday cake!
This trifle, without a doubt, is easier than a fancy layer cake. All you have to do is make a simple box mix cake, get the whip cream/ peanut butter filling mixed up, and have a bunch of chopped up Oreos, Reese’s and Butterfingers on hand.
Oh, and by the way, the nice, fancy birthday cake my friend and I made? It took 4 and 1/2 hours just to ice it. Talk about hard work! My mom made the trifle in only 45 minutes of that time. Both were “wow” desserts, but throwing together a trifle is 10 times easier. So go and enjoy your Reese’s Butterfinger Cream Cheese Trifle. I know you’ll love it!
Reese's Butterfinger Cream Cheese Trifle
- 1 box Pillsbury chocolate cake mix 15.25 ounces, plus ingredients shown on the back of the box to prepare the cake
- 1 package Oreo cookies 15.5 ounces, quartered
- 8 fun-size Butterfinger candy bars chopped
- 1 bag miniature Reese's peanut butter cups 12 ounces, chopped
- 8 ounces cream cheese softened
- 1/2 cup butter 1 stick, softened
- 1/2 cup peanut butter
- 3 1/2 cups powdered sugar
- 12 ounces whipped topping divided
- Prepare the chocolate cake mix according to the box directions. Set aside. Quarter the Oreos** and add the cookie pieces to the cake batter. Pour the batter into a greased 9x13 pan. Bake as directed on the back of the box. The cake will most likely need an additional 10 minutes for baking, but check it often. When a toothpick inserted in the middle comes out clean, the cake is done. Set the cake on a wire rack to cool. Cool the cake completely before putting the trifle together. I made my cake earlier in the day so it would be ready to go when I needed it.
- For the filling:
- In the bowl of a stand mixer, add the softened cream cheese, butter and peanut butter. Whip these ingredients together until they are well combined, about 1 minute. Add the powdered sugar and beat for an additional 1-2 minutes. Carefully fold in 8 ounces of the Cool Whip. (You'll use the remaining Cool Whip for layering in the trifle.)
- Now you're ready to assemble the trifle. Cut the cake into small pieces or cubes. Put a layer of cake in the bottom of the trifle dish. Spoon 1/2 of the cream cheese filling on top of the cake. Sprinkle with 1/3 of the peanut butter cups and Butterfinger bars. Put 1/2 of the reserved Cool Whip on top of the candy. Repeat the layers: cake, cream cheese filling, candy and Cool Whip. Then top with the remaining 1/3 of the candy pieces.
- Depending on the size of your trifle dish, you may not be able to fit all of the ingredients in. We used all of our filling, but had about 1/4 of the cake leftover. As you prepare the trifle, be sure to leave enough room so that you can have two of each layer and it will look so pretty!
- Refrigerate until serving. This can be made a day in advance.