A new way to serve your favorite HERSHEY'S Easter candy as a delicious Spring Dessert. Peanut butter eggs are layered with crumbled brownies, coconut and whipped cream.
Ingredients
1 Family Size box of HERSHEY's Brownie Mix (plus ingredients listed on box)
2 cups heavy whipping cream
2 tsp vanilla
4-6 Tbs powdered sugar
8 REESE'S Peanut Butter Eggs
1½ cups coconut
6 drops green food coloring
WHOPPERS' Robin Eggs or other assorted Easter Candy
Instructions
Bake the brownies according the box instructions for a 8"x8" pan. Cool completely and crumble before assembling trifle.
Chop the peanut butter eggs into ½" squares.
Place coconut and green food coloring into a baggie. Seal and squeeze together until the coconut is evenly colored green - fun job for the kids!
Pour heavy whipping cream into a chilled metal bowl. Beat on medium speed, adding the powdered sugar and vanilla gradually, until cream forms soft peaks.
In a 9" glass trifle bowl layer half the crumbled brownie, half the whipped cream and 1 cup of the green coconut.
Evenly spread the chopped HERSHEY'S Peanut Butter Eggs over the coconut. Top with remaining brownie and whipped cream.
Sprinkle remaining ½ cup of green coconut into a nest shape in center of whipped cream and decorate with the WHOPPERS' Robin Eggs, or other candy. you could even place a cute chocolate bunny in the center!
Store airtight in the fridge for up to 2 days.
Notes
Optional: Prepare a box of HERSHEY'S Chocolate pudding and add a layer in between the peanut butter eggs and top brownie layer. For sweeter whipped cream add another 2 Tbs of powdered sugar.
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at https://ahensnest.com/2014/04/easter-candy-brownie-trifle-hersheys.html