1. Add the cornstarch and sugar (or xylitol) to a small bowl, add some of the milk, and mix to combine. Set aside. Add the rest of the milk and the vanilla extract to a small pot and bring to a boil while stirring constantly. When you see bubbles add the cornstarch mixture and stir in. Let cook and thicken for a moment, then pull off the heat and stir in the peanut butter. Place a piece of plastic wrap directly on the pudding to avoid skin from forming and let cool down completely. You can do that a day in advance.

2. When ready to assemble the trifles add the cold heavy cream to a tall bowl, add the confectioners’ sugar and whisk until stiff peaks form. Set aside. Remove the plastic wrap from the pudding and mix with a handheld mixer (or use your hands and a whisk) and mix the pudding until soft and creamy. Add about 2 tablespoons of the whipped cream and fold in.

3. To layer the trifles, start with some of the peanut butter pudding, then add some broken brownie pieces on top, add some more of the pudding, then add some whipped cream. Decorate with some more brownie pieces, drizzle with warm peanut butter, melted chocolate, and drizzle with chopped peanuts. Add some Mini Peanut Butter Cups (optional) and enjoy.