2
Prep Time: 20 minutes
Chill Time: 1 hour (optional)
Serves: 6–8
4
Ingredients:
3
Edible Peanut Butter Cookie Dough:
- 1 cup creamy peanut butter
- ¾ cup brown sugar, packed
- ½ cup all-purpose flour (heat-treated for safety)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
- ½ cup mini chocolate chips (optional)
Whipped Cream Layer:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Jelly Layer:
- 1 cup your favorite jelly or jam (strawberry, grape, raspberry)
Instructions:
5
1. Make the cookie dough:
- In a bowl, beat peanut butter, brown sugar, and butter until creamy.
- Add milk and vanilla extract, mix well.
- Stir in heat-treated flour and salt until combined.
- Fold in mini chocolate chips if using.
2. Whip the cream:
- In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
3. Assemble the trifle:
- In a large glass trifle bowl or individual glasses, layer ¼ of the peanut butter cookie dough.
- Spoon a layer of jelly over the cookie dough.
- Add a layer of whipped cream.
- Repeat layers until all components are used, finishing with whipped cream on top.
4. Chill (optional):
- Refrigerate for at least 1 hour to allow flavors to meld, or serve immediately.
Tips:
- For extra texture, add crushed graham crackers or chopped peanuts between layers.
- Use your favorite jelly flavor to customize.
- Heat-treat flour by baking it at 350°F (175°C) for 5 minutes to make it safe to eat raw.
