Peanut Butter Brownie Trifle

• 1 fudge brownie mix (13x9-inch pan size)
• 1 package (10 ounces) peanut butter chips
• 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
• 3 cartons (8 ounces each) frozen whipped topping, thawed

1. Preheat oven to 350u0b0. Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased
2. 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.
3. 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.
4. 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.

brownie mix, peanut butter, peanut butter, milk, vanilla pudding, peanut butter, vanilla, cartons

Taken from www.tasteofhome.com/recipes/peanut-butter-brownie-trifle/ (may not work)