Peanut Butter Brownie Trifle

1 fudge brownie mix (13 x 9)
1 pkg. (10 oz.) peanut butter chips
2 pkg. (13 oz. each) miniature peanut butter cups
4 cups cold 2% milk
2 pkg. (5.1 oz each) instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp. vanilla extract
3 cartons (8 oz each) frozen whipped topping, thawed

Prepare brownie batter according to directions, then stir in peanut butter chips. Bake in a greased 13 x 9 dish at 350 for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs. (do not overbake) Cool then cut into small bite size 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. Let stand for 2 minutes or until soft set. 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 and garnish with the reserved peanut butter cups.

Refrigerate until chilled.


Picture is under my April 3rd post. I only used 1 1/2 cartons of cool whip and did the 3 layers, putting reserved peanut butter cups onto a layer of pudding mixture. It was alot of mixture as I didn't use all of it.