PEANUT BUTTER TRIFLE
Yield Portion Size
1 portion
(1 trifle)
4 oz |
Vanilla pudding
|
1 oz |
J. Hungerford Smith® Peanut Butter Topping
|
1-1/2 oz | |
2-1/4 oz |
Pound cake, cut into cubes
|
5 oz |
Peanut Butter Pudding
|
1-1/2 oz | |
1 oz |
Crushed peanuts
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 161 mg | 16% |
Carbohydrate | 121 g | 40% |
Cholesterol | 92 mg | 31% |
Total Fat | 56 g | 87% |
Iron | 2 mg | 9% |
Potassium | 0 mg | 0% |
Calories | 1059 kcal | 53% |
Sodium | 689 mg | 28% |
Protein | 18 g | 36% |
Polyunsaturated Fat | 0 g | 0% |
Saturated Fat | 21 g | 107% |
Sugars | 80 g | 8% |
Dietary Fiber | 4 g | 15% |
Vitamin A | 336 iu | 7% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make PEANUT BUTTER PUDDING: Combine pudding with peanut butter topping; blend well.
-
Step 2
To make TRIFLE, layer ingredients in large chilled glass as follows: caramel topping, .75 ounce pound cake, 2 ounces Peanut Butter Pudding, .75 ounce pound cake, fudge topping, remaining pound cake, remaining Peanut Butter Pudding and crushed peanuts. Top with Reddi-wip.
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