Peanut Butter Brownie Trifle
- 1 fudge brownie mix
- 1 pkg peanut butter chips
- 2 pkg mini peanut butter cups
- 4 cups cold milk
- 2 pkgs instant vanilla pudding
- 1 cup creamy peanut butter
- 4 tsp. vanilla extract
- 3 cartons frozen whipped topping, thawed
Prepare brownies according to package directions; stir in peanut butter chips. Bake in a 9x13 inch pan until toothpick inserted in the center comes out with moist crumbs. Cool on a wire rack; cut into small cubes.
Cut peanut butter cups in half; set aside a 1/3 cup for garnish. In a large mixing bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 additional minutes. Add peanut butter and vanilla; mix well. Fold in 1 1/2 cartons whipped topping.
Place a third of the brownies in the bottom of trifle bowl. Top with a third of peanut butter cups and spoon a third of the peanut butter mixture over top. Repeat these layers twice. Cover with remaining whipped topping and garnish with reserved peanut butter cups. Refrigerate until chilled. Best if refrigerated 1 -2 days before serving.