Peanut Butter Cup Trifle

• 3 2/3 cups cold milk
• Two 3.9-ounce packages instant chocolate pudding
• 2 cups heavy whipping cream
• 1/3 cup creamy peanut butter
• 1/3 cup confectioners' sugar
• 12 peanut butter cup candies, coarsely chopped
• 30 store-bought brownie bites

1. Whisk together the cold milk and instant chocolate pudding mix until well incorporated and the mixture begins to thicken.
2. Cover and refrigerate until ready to use.
3. Using a stand mixer or electric hand mixer, beat together the whipping cream, peanut butter and confectioners' sugar until stiff peaks form.
4. Gently fold in the chopped peanut butter cup candies, reserving 1/4 cup for the top.
5. To assemble the trifle, loosely break up the brownie bites.
6. If the trifle dish is even at the bottom, place a layer of broken brownies over the bottom of the dish.
7. (If the trifle dish has a dip in the center, spread 1/2 cup chocolate pudding into the dip to even it out before starting with an even layer of brownies.)
8. Top the brownies with 1 cup of pudding, spreading it to an even layer with an offset spatula.
9. Follow by spreading 1 1/2 cups of the peanut butter whipped cream atop the pudding layer.
10. Repeat twice with the remaining brownie bites, pudding and whipped cream, creating 9 layers total and ending with a whipped cream layer.
11. Sprinkle with the remaining chopped peanut butter cups.
12. Cover loosely with plastic wrap and refrigerate for at least 4 hours and up to overnight before serving.

cold milk, instant chocolate pudding, heavy whipping cream, peanut butter, sugar, peanut butter, bites

Taken from www.foodnetwork.com/recipes/jeff-mauro/peanut-butter-cup-trifle.html (may not work)