Peanut Butter Brownie Trifle

Peanut Butter Brownie Trifle

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Peanut Butter Brownie Trifle

  • (slightly adapted from Taste of Home)

  • 1

    fudge brownie mix (13-inch x 9-inch pan size)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

  • 2

    cartons (8 ounces each) frozen whipped topping, thawed

Directions

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. 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 (mixture will be thick). 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; garnish with reserved peanut butter cups. Refrigerate until chilled.


Nutrition

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