This is an easy, yummy trifle recipe for chocolate and peanut butter lovers! I whipped this up for a girl's night and it was a hit!
1 fudge brownie mix (13-inch x 9-inch pan size)
1 package (13 ounces) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1/2 cup creamy peanut butter
2 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 over bake!). 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 carton of 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 whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Enjoy!
