introduction
Heaven in a Bowl Dessert is a show-stopping, no-fuss trifle that layers fudgy brownies, creamy peanut butter vanilla pudding, whipped topping, and mini Reese’s for an over-the-top treat everyone will ask for again and again. This easy assembly dessert comes together quickly, looks gorgeous in a clear trifle dish, and stays perfectly chilled for parties or potlucks.
If you want a cozy starter before this rich dessert, try pairing it with a warm fall soup like Pumpkin Sweet Potato Leek Soup for a memorable menu. Serve it chilled and let guests scoop their own layers for a fun, family-friendly finish.
Why You’ll Love This Heaven in a Bowl Dessert :
- Crazy simple to assemble—no baking for the pudding layer.
- Decadent flavor: fudgy brownies + peanut butter + vanilla pudding = crowd-pleasing combo.
- Prep ahead: make it a few hours (or a day) ahead for stress-free entertaining.
- Kid-approved and party-ready—looks gorgeous in a trifle bowl.
- Flexible: scale down into individual cups or scale up for a crowd.
Ingredients Needed :
Brownie base
- 1 (15–18 oz) box fudge brownie mix, plus eggs, oil, and water as called for on the box
Pudding & filling
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold 2% milk
- 1 cup creamy peanut butter
- 4 tsp pure vanilla extract
Whipped & toppings
- 2 (8 oz) tubs frozen whipped topping (Cool Whip), thawed
- 2 (10 oz) bags mini Reese’s peanut butter cups, halved
For a savory main to pair with this dessert at a cookout, consider the Blackstone Alice Springs Chicken recipe to round out the meal.
Step-by-Step Instructions :
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the brownie mix according to package directions. Pour batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Let brownies cool completely, then cut into ¾-inch cubes. While they cool, whisk pudding.
- In a large mixing bowl, combine instant vanilla pudding mixes with cold milk. Whisk for about 2 minutes until thickened. Add in the creamy peanut butter and vanilla extract; whisk until smooth.
- Gently fold in 1½ cups of Cool Whip until the pudding becomes light and fluffy.
- In a large clear glass trifle dish or deep serving bowl, place a layer of brownie cubes. Sprinkle half of the halved mini Reese’s cups over the brownie layer. Spoon ⅓ of the pudding mixture over the candy.
- Repeat the layers: brownies, remaining Reese’s, another third of the pudding. Add a final layer of brownies and spread the last third of pudding on top.
- Spread the remaining Cool Whip evenly across the top layer of pudding. Garnish with additional Reese’s halves if desired. Cover with plastic wrap and refrigerate for at least 2 hours before serving. Serve chilled in scoops or individual cups.
Quick note: if you need a simple weeknight main while the trifle chills, try the Parmesan Crusted Chicken with Creamy Garlic Sauce to keep dinner stress-free.
Serving Suggestions Heaven in a Bowl Dessert
- Serve in a large trifle bowl for a dramatic centerpiece or portion into individual clear cups for grab-and-go servings.
- Pair with fresh berries or a drizzle of warm chocolate sauce for extra flair.
- Offer coffee or espresso alongside to cut through the sweetness.
- For a holiday table, serve small scoops with ginger cookies or shortbread on the side for textural contrast.
- Turn leftover brownie pieces into an extra topping—toast them briefly for crunch.
Tips for Success Heaven in a Bowl Dessert
- Fully cool brownies before cubing so they don’t turn the pudding runny.
- Use chilled milk straight from the fridge for the pudding—it sets faster and firmer.
- Fold the Cool Whip gently into the pudding to keep the filling light and airy.
- Make it the day before for best flavor—chilling helps the layers meld.
- For individual portions, spoon layers into mason jars and refrigerate; they travel well.
- Need a fun kids’ version? Top individual cups with sprinkles or mini pretzels and borrow a decorative idea from the Easy Reindeer Cupcakes for party-friendly presentation.
variation (if any)
- Nut-free: swap peanut butter for sunflower seed butter and use chopped chocolate cups made without peanuts.
- Chocolate overload: stir ½ cup chocolate chips into the pudding before folding in Cool Whip.
- Boozy adult version: add 1–2 tbsp of your favorite liqueur (like Kahlúa or Frangelico) to the pudding mixture.
FAQs
Q: How far ahead can I make this trifle?
A: You can assemble it up to 24 hours in advance. Keep it tightly covered in the fridge—the brownies will soften slightly and the flavors will meld beautifully.
Q: Can I use homemade brownies instead of boxed mix?
A: Absolutely. Any fudgy brownie will work; just bake, cool completely, and cube to ¾-inch pieces.
Q: Can I make this dairy-free or vegan?
A: Yes—use plant-based milk, dairy-free vanilla pudding mix (check labels), dairy-free whipped topping, and a peanut butter that’s vegan-friendly.
Q: How do I keep the brownies from getting soggy?
A: Make sure brownies are completely cool and assemble closer to serving time if you want firmer brownie texture. Chilling helps, but longer storage softens them a bit.
Conclusion
This Heaven in a Bowl Dessert is the kind of easy, impressive trifle that makes entertaining simple and memorable. For an alternate regional take on a similar layered dessert, see the classic Heaven In A Bowl Recipe – Southern Living. If you want inspiration for a cake-sized, over-the-top dessert with similar flavors, check out the Heaven on Earth Cake – Onion Rings and Things. For a first-person review and tips on serving this style of dessert, read This Impressive But Easy Dessert Was So Good I Made It For 2 ….
Ingredients
Brownie Base
- 1 box fudge brownie mix (15–18 oz) Plus eggs, oil, and water as called for on the box.
Pudding & Filling
- 2 boxes instant vanilla pudding mix (3.4 oz each)
- 4 cups cold 2% milk Use chilled milk for faster setting.
- 1 cup creamy peanut butter
- 4 tsp pure vanilla extract
Whipped & Toppings
- 2 tubs frozen whipped topping (8 oz each), thawed (Cool Whip)
- 2 bags mini Reese’s peanut butter cups (10 oz each), halved
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Prepare the brownie mix according to package directions. Pour batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean.
- Let brownies cool completely, then cut into ¾-inch cubes. While they cool, whisk pudding.
- In a large mixing bowl, combine instant vanilla pudding mixes with cold milk. Whisk for about 2 minutes until thickened.
- Add in the creamy peanut butter and vanilla extract; whisk until smooth.
- Gently fold in 1½ cups of Cool Whip until the pudding becomes light and fluffy.
Assembly
- In a large clear glass trifle dish or deep serving bowl, place a layer of brownie cubes.
- Sprinkle half of the halved mini Reese’s cups over the brownie layer.
- Spoon ⅓ of the pudding mixture over the candy.
- Repeat the layers: brownies, remaining Reese’s, another third of the pudding.
- Add a final layer of brownies and spread the last third of pudding on top.
- Spread the remaining Cool Whip evenly across the top layer of pudding. Garnish with additional Reese’s halves if desired.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
