Remember those Reese’s Peanut Butter Cups that you’d get during Halloween?
I remember that as a kid, Reese’s were a rare find in my Halloween bag because of nut allergy fears, so getting one was a real treat for me.
Now Reese has finally come out with a chocolate peanut butter spread of their own so that you can have the indulgent flavours of a Reese’s Peanut Butter Cup on your breakfast toast.
My goal with this dessert was to reintroduce this familiar flavour of childhood and transform it into a classy yet easy dessert that you can serve to guests. I decided to go with the trifle as it is one of those dishes that are quite visually appealing, yet they are easily assembled.
Now when testing this recipe out, I did do an open call for taste testers and the consensus is that this dessert is decadent, and quite delicious especially with the different layers of cake and fruit giving the dessert some dimension.
I suggest when serving this dish, that you do it in an interesting glass container (wine glasses are an interesting touch) so that people can see the different layers to titillate the senses.
- ⅔ cup of Reese’s Peanut Butter Chocolate Spreads
- 500 ml of Whipping Cream
- 2 oz of cream Cheese at room temperature
- 1 box of ready mix white cake
- 1⅓ cup water (per directions on cake box)
- ⅓ cup oil (per directions on cake box)
- 3 eggs (per directions on cake box)
- 1 cup of fresh raspberries
- 3 tablespoon icing sugar
- 1 tablespoon vanilla extract
- Prepare cake mix per directions on the box and allow to cool.
- Whip up the Cream mixture by adding the cream, vanilla and icing sugar into a mixing bowl and then whip at high speed until stiff peaks form. Place this mixture in the refrigerator.
- Add the Reeses spread and cream cheese into a mixing bowl and mix together at medium high speed until smooth and light approx. 2 minutes.
- Take a ½ cup of the whipped cream and fold it into the Reeses mixture until evenly blended. Then add an additional cup of whip cream and fold this in until evenly blended. Place the whipped cream and Reese’s mixture back into the refrigerator.
- Take the cake and cut into approx. 2 cm square cubes.
- Take 4 clear glass bowls or cups and place a small amount of Reese’s mixture on the bottom and then layer in some cakes cubes with a few raspberries and then add another layer of Reese’s Mixture. The repeat with another layer of Reese’s mixture and for the final topping pipe some whipped cream on top with a raspberry topper.