Ingredients
- 1 fudge brownie mix (13x9 pan size)
- 2 packages (13 oz.) miniature peanut butter cups
- 4 c. cold milk
- 2 packages (5.1 oz) instant vanilla pudding mix
- 1 c. creamy peanut butter
- 4 t. vanilla extract
- 2 cartons (8 oz each) Cool Whip
Preparation
Step 1
Prepare browning batter according to package directions. Bake in a greaed 13x9 pan at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on wire rack; cut in 3/4 inch pieces. Cut peanut butter cups in half; set aside 1/3 cups for garnish. In a large bowl, whish 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 browning in a 5 qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixtre over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.