Peanut Butter Brownie Trifle
Yield: 20 servings
1 fudge brownie mix
1 10 oz pkg peanut butter chips
2 13 oz pkg miniature peanut butter cups
4 cups cold milk
2 5.1 oz pkg instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp vanilla extract
3 8 oz cartons frozen whipped topping, thawed
prepare brownie batter according to package directions; stir in peanut butter chips. bake in a greased 13 X 9 baking pan at 350 degrees for 25 minutes. cool on a whire rack. cut into 3/4 in pieces.
cut peanut butter cups in 1\2 or 1\3 or 1\4;set aside 1\3 cup for garnish.
in a large bowl, whisk milk and pudding mix for 2 min. let stand for 2 min. 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 layer twice. cover with remaining whipped topping; garnish with reserved peanut butter cups. refrigerate over night or until chilled.
Yield: 20 servings
1 fudge brownie mix
1 10 oz pkg peanut butter chips
2 13 oz pkg miniature peanut butter cups
4 cups cold milk
2 5.1 oz pkg instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp vanilla extract
3 8 oz cartons frozen whipped topping, thawed
prepare brownie batter according to package directions; stir in peanut butter chips. bake in a greased 13 X 9 baking pan at 350 degrees for 25 minutes. cool on a whire rack. cut into 3/4 in pieces.
cut peanut butter cups in 1\2 or 1\3 or 1\4;set aside 1\3 cup for garnish.
in a large bowl, whisk milk and pudding mix for 2 min. let stand for 2 min. 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 layer twice. cover with remaining whipped topping; garnish with reserved peanut butter cups. refrigerate over night or until chilled.
