- 20
Ingredients
- 1 fudge brownie mix (13 x 9 size)
- 2 pkgs (13 oz) miniature peanut butter cups
- 4 cups cold milk
- 2 pkg (5.1 oz) instant vanilla pudding mix (I used small boxes)
- 1 cup creamy peanut butter
- 4 tsp vanilla extract
- 3 cartons (8 oz each) frozen whipped topping, thawed
Preparation
Step 1
Prepare brownie batter according to package directions. Bake in a greased 13 x 9 inch pan at 350° for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4 inch 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. Let stand for 2 minutes or until soft-set. 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.