Peanut Butter Brownie Trifle
Ingredients
- 1 fudge brownie mix (13-inch x 9-inch pan size)
- (2) 13 oz miniature peanut butter cups
- 4 cups cold 2% milk
- (2) 5.1 oz instant vanilla pudding mix
- 1 cup creamy peanut butter
- 4 teaspoons vanilla extract
- (2) 8 oz frozen whipped topping thawed
Instructions
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Prepare brownie batter according to package directions.
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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).
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Cool on a wire rack; cut into 3/4-in. pieces.
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Cut peanut butter cups in half; set aside 1/3 cup for garnish.
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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.
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Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.
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Spoon a third of the pudding mixture over the top. Repeat layers twice.
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Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.
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