Peanut Butter Brownie Trifle
1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages miniature peanut butter cups
4 cups cold whole milk
2 packages (5.1 ounces each) instant vanilla
pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 8 ounces tubs Cool Whip, 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.