Peanut Butter Cup Brownie Trifle Recipe
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package peanut butter chips
2 packages miniature peanut butter cups
4 cups milk
2 packages instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons frozen whipped topping, thawed
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350Â° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool and then cut into bite sized pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes, 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