Heaven In A Bowl (Peanut Butter Brownie Trifle)
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
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.
Judy
Otwell Estes shared The Pampered Chef, Shannon Ross,'s photo.