@brittbrewer33: Halloween Red Velvet Chocolate Peanut Butter Mousse Layer Crumble Cups These spooky dessert cups are layered with moist red velvet cake crumbles, rich chocolate pudding, and fluffy peanut butter mousse. Chocolate cookie crumbs and Halloween candy on top make them an easy, colorful treat for parties. Ingredients • 1 box (15.25 oz) Duncan Hines Red Velvet Cake Mix • 1 cup water • 1/2 cup vegetable oil • 3 large eggs • 1 box (3.9 oz) Jell-O Chocolate Instant Pudding Mix • 2 cups cold whole milk • 1 package (8 oz) Philadelphia cream cheese, softened • 3/4 cup creamy peanut butter • 3/4 cup powdered sugar • 1 teaspoon vanilla extract • 1 container (8 oz) Cool Whip whipped topping, thawed • 16 Oreo cookies, crushed into coarse crumbs • 1/2 cup Reese’s Pieces • 12 mini Reese’s Peanut Butter Cups, chopped Directions 1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan. 2. In a large mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes. 3. Spread the batter evenly in the prepared pan. Bake for 26 to 31 minutes, or until a toothpick inserted in the center comes out clean. 4. Let the cake cool completely. Once cooled, break the cake into small, chunky crumbles. Set aside. 5. In a medium bowl, whisk the chocolate pudding mix and 2 cups cold milk for about 2 minutes, until smooth and beginning to thicken. Refrigerate for 5 minutes. 6. In a large bowl, beat the softened cream cheese and peanut butter until completely smooth and creamy. 7. Add the powdered sugar and vanilla. Beat until well combined. 8. Gently fold the Cool Whip into the peanut butter mixture until light and fluffy. 9. Set out 12 clear dessert cups. Add a layer of red velvet cake crumbles to the bottom of each cup. 10. Spoon or pipe a layer of peanut butter mousse over the red velvet crumbles, followed by a layer of chocolate pudding. 11. Add another layer of red velvet cake crumbles, followed by another generous layer of peanut butter mousse. 12. Sprinkle each cup with crushed Oreo cookies. 13. Finish with Reese’s Pieces and chopped mini Reese’s Peanut Butter Cups for a colorful orange, yellow, and chocolate Halloween topping. 14. Refrigerate the cups for at least 1 hour before serving so the layers become cold and creamy. Makes 12 Halloween Red Velvet Chocolate Peanut Butter Mousse Layer Crumble Cups.

Brittany Brewer

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Sunday 25 October 2026 23:07:28 GMT