 | | Directions | BROWNIES:
- Grease a 9 x 13 baking pan and preheat the oven to 350 degrees F.
- Prepare the brownie mix as directed on the box; add the peanut butter chips and stir to distribute evenly.
- Pour into the baking pan and bake for approximately 20 to 25 minutes. Be careful not to over bake the brownies.
- When done remove from the oven and cool on a wire rack. After they are cooled, cut into 1-inch squares.
PUDDING:
- Whisk the milk and pudding mixes together for 2 minutes; pudding will be thick.
- Add the peanut butter and vanilla; beat with an electric mixer until well blended.
- Fold in half of the whipped topping (1 1/2 cartons); set remaining whipped topping aside to use as the topping.
LAYERS:
- Cut the peanut butter cups in half and set aside a third of them for garnishing the trifle.
- Begin layering the trifle by placing a third of the brownies on the bottom of the bowl.
- Add one third of the peanut butter cups on top of the brownies.
- Then add one third of the peanut butter pudding over the peanut butter cups; spread out evenly.
- Repeat the layers two more times.
- Spread the remaining whipped topping over the top of the last layer of peanut butter pudding.
- Garnish the top with the peanut butter cups that were set aside. Place in the refrigerator until chilled.
Note: This trifle can be made the day before and still be nice and fresh when served. |
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Prep Time: 1 hour
Container: Trifle bowl
Servings: 18
|  | | Ingredients | | - | | 1 package fudge brownie mix |
| - | | 1 package peanut butter chips - 10 oz. each |
| - | | 4 cups milk |
| - | | 2 packages instant vanilla pudding - 5.1 oz. each |
| - | | 1 cup creamy peanut butter |
| - | | 4 teaspoons vanilla |
| - | | 3 cartons whipped topping - 8 oz. each |
| - | | 2 packages peanut butter cups (miniature) - 13 oz. each |
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