Peanut Butter Brownie Torte
- 1 (21 ounce) packagefamily-size brownie mix
- 1 (10 ounce) package peanut butter chips
- 24 Reese's Peanut Butter cups, divided
- 2 (3 1/2 ounce) packages vanilla instant pudding mix
- 3 cups milk
- 12 cup creamy peanut butter
- 2 teaspoons vanilla
- 1 (12 ounce) container frozen whipped topping, thawed, divided
- Preheat oven according to brownie mix package directions.
- Line 13 x 9 x 2-inch baking pan with foil, extending ends over sides.
- Prepare brownie mix according to package directions.
- Stir in peanut butter chips.
- Pour into prepared pan.
- Bake according to package directions.
- Cool completely on a wire rack.
- Lift foil out of pan.
- Invert onto cutting board.
- Remove foil.
- Cut brownies into 3/4-inch pieces with a sharp knife.
- Coarsely chop 20 peanut butter cups, reserving 4 for garnish.
- Combine pudding mix and milk in large mixing bowl.
- Beat on low speed for 2 minutes, or until thickened.
- Add peanut butter and vanilla.
- Beat until smooth.
- Gently fold in 2 cups whipped topping.
- Place half of brownies in bottom of trifle bowl or large glass bowl.
- Top with half of chopped peanut butter cups.
- Spoon on half of pudding mixture.
- Repeat layering.
- Top with remaining whipped topping.
- Slice each of remaining 4 peanut butter cups into 4 long pieces.
- Arrange on whipped topping to garnish.
- Chill.
- Servings: 16.
brownie mix, peanut butter, butter, vanilla instant pudding, milk, peanut butter, vanilla, frozen whipped topping
Taken from www.food.com/recipe/peanut-butter-brownie-torte-119354 (may not work)