Julie Clark
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Reese’s Butterfinger Oreo Trifle
The most amazing trifle you’ve ever seen! Reese’s Butterfinger Oreo Trifle with layers of cake, peanut butter cream and whipped cream.
If you love chocolate cake, peanut butter, candies and whipped cream, I have the PERFECT dessert for you. We created this recipe several years ago for a church event and our friends immediately fell in love with it.
Our strawberry trifle was viral on facebook and carrot cake trifle is popular every Easter. Today I introduce to you this Reese’s Butterfinger Oreo Trifle, our first chocolate based layered dessert. And you are going to LOVE it!
Why you’ll love this recipe:
- Makes a large dessert that feeds a crowd.
- Serve in individual mason jars if you’d like separate servings.
- A dessert that is pretty to look at!
- Perfect for making in advance.
What are the layers of a trifle?
Trifles are traditionally made up of layers of fruit, cake, pudding and whipped cream. For this dessert, we switched up the flavors and instead used chocolate cake and chocolate candies in the layers with peanut butter cream and whipped cream. You’ll love the different textures of the firmer cake and soft cream with the crunchy candies.
How to Make Reese’s Butterfinger Oreo Trifle
The first step is to bake a cake. To keep the recipe simple, I used a box cake mix and added Oreos to the batter before baking. You could also make a homemade chocolate cake. Or, if you have leftover cake, this is a great way to use it up! Whatever way you choose, make sure the cake is cool before assembling the trifle.
Make 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.)
Assemble the trifle:
- Cut the cake into small pieces or cubes. Put a layer of cake in the bottom of the trifle dish. Spoon ½ of the cream cheese filling on top of the cake. Sprinkle with ⅓ of the peanut butter cups and Butterfinger bars. Put ½ 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 ⅓ 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 ¼ 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!
Can this dessert be made in advance?
Yes. You can make this dessert up to 24 hours in advance. Cover it with plastic wrap and refrigerate until serving.
Can you make this lower calorie?
Yes! Use a sugar free cake mix, low fat cream cheese, fat free cool whip and sugar free peanut butter cups. That will cut down the sugar quite a bit.
You could also use a gluten free cake mix and gluten free Oreos.
Reese’s Butterfinger Oreo Trifle
The most amazing trifle you've ever seen! Reese's Butterfinger Oreo Trifle with layers of cake, peanut butter cream and whipped cream.
Servings 20
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Ingredients
For the cake and candy layers:
- 1 box Pillsbury chocolate cake mix 15.25 ounces plus ingredients shown on the back of the box to prepare the cake
- 15.5 ounces Oreo cookies quartered
- 8 fun-size Butterfinger candy bars chopped
- 12 ounces Reese’s peanut butter cups chopped
For the filling:
- 8 ounces cream cheese softened
- 1/2 cup salted butter softened
- 1/2 cup creamy peanut butter
- 3 1/2 cups powdered sugar
- 12 ounces whipped topping divided
Instructions
- 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 9×13 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 ½ of the cream cheese filling on top of the cake. Sprinkle with ⅓ of the peanut butter cups and Butterfinger bars. Put ½ 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 ⅓ 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 ¼ 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.
Notes
**If your chocolate cake is already made up, feel free to add the Oreos into the trifle along with the chopped candies.
The calories shown are based on the trifle serving 20, with 1 serving being 1/20 of the trifle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 546kcal | Carbohydrates: 72g | Protein: 7g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 472mg | Potassium: 266mg | Fiber: 2g | Sugar: 53g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg
