Peanut Butter Pumpkin Trifle

For the peanut butter pudding: In a medium bowl, combine the milk, peanut butter, instant pudding mix, sugar, and salt. Use a rubber spatula to mix together until thick for one to two minutes. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least one hour, preferably overnight. The pudding will keep in the refrigerator for up to three days.

For the pumpkin pudding: In a medium bowl, combine the milk, pumpkin, instant pudding mix, sugar, and salt. Use a rubber spatula to mix together until thick for one to two minutes. Press plastic wrap directly onto the surface of the pudding and refrigerate for at least on hour to set.

After an hour, make the whipped cream. Pour the heavy cream into a bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form, about three minutes. Remove the pumpkin pudding from the refrigerator and discard the plastic wrap. Scoop around ½ cup (there’s no need to be precise, you can just eyeball it!) of the pumpkin pudding into the whipped cream and use a rubber spatula to fold the pudding into the cream. Repeat until no pudding remains and you’re left with a light and creamy pumpkin pudding cream. Use immediately.

For the assembly: Reserve about ¼ cup of both the peanut butter cups and cookies for garnish. Place a third of the remaining cookies in the bottom of the trifle bowl; top with a third of the remaining peanut butter cups. Spoon a third of the peanut butter pudding over the top, followed by the pumpkin pudding. Repeat layers twice. Pour the heavy cream into a bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until soft peaks form, one to two minutes. Use a rubber spatula to scrape the whipped cream over the pudding, covering it completely. Garnish with reserved peanut butter cups and cookies. Serve immediately.