Peanut Butter & Brownie Trifle — A great dessert for a large gathering!

Peanut Butter & Brownie Trifle

Ingredients

1 fudge brownie mix (13×9″ pan size)
1 — 10 oz. package peanut butter chips
2 — 13 oz. packages miniature peanut butter cups
4 cups cold 2% milk
2 — 5.1 oz. packages instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3- 8 oz. cartons frozen whipped topping, thawed

Directions

~Preheat oven to 350°.

~Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13×9″ baking pan 20-25 minutes (do not overbake). Cool on a wire rack; cut into 3/4″ 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. 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.

~Makes 20 — 1 cup servings.