Peanut Butter Poke Cake Brownies

By srumbel

Brownies get the poke-cake treatment in this scrumptious dessert—and are filled with a creamy mixture of peanut butter and vanilla pudding.
from kraftrecipes.com

Ingredients

• 2 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk
• 3/4 cup PLANTERS Creamy Peanut Butter, divided
• 2 cups thawed COOL WHIP Whipped Topping

Details

Servings 24
Preparation time 15mins
Cooking time 220mins

Preparation

Step 1

HEAT oven to 350ºF.

PREPARE brownie batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

MAKE 24 holes in top of brownie, leaving thin layer of brownie on bottom on each. Reserve removed pieces.

BEAT pudding mixes and milk in medium bowl with whisk 2 min. Add 2/3 cup peanut butter; mix well. Stir in COOL WHIP. Spoon onto brownie; top with reserved brownie pieces.

MICROWAVE remaining peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Drizzle over dessert. Refrigerate 2 hours or until chilled.

kraft kitchens tips
MAKE AHEAD
Dessert can be refrigerated up to 24 hours before serving. NOTEUse a spoon or small ice cream scoop to make the holes in the brownie.