Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle

 

Ingredients:

1  fudge brownie mix (13-inch x 9-inch pan size)
2  packages (13 ounces each) miniature peanut butter cups
4  cups cold 2% milk
2  packages (5.1 ounces each) instant vanilla pudding mix
1  cup creamy peanut butter
4  teaspoons vanilla extract
2  cartons (8 ounces each) frozen whipped topping, thawed

Directions:

Pre-heat oven to 350 F

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan 
at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs 
(do not over bake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. 

In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 
Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. 

Spoon a third of the pudding mixture over the top. Repeat layers twice. 

Cover with remaining whipped topping; garnish with reserved peanut butter cups. 

Refrigerate until chilled.

Enjoy...