Peanut Butter Trifle
Ingredients:
- fudge brownie mix - 1 box for 9 x 13 inch pan
- miniature peanut butter cups - 2 - 13 ounce packages
- milk - 4 cups
- instant vanilla pudding - 2 - 5.1 ounce boxes
- creamy peanut butter - 1 cup
- vanilla extract - 4 t
- Cool Whip, thawed - 16 ounces
Instructions:
Bake brownie mix per package directions in a 13 x 9 inch baking pan, until a toothpick inserted near the center comes out with moist crumbs (DO NOT OVERBAKE). Completely cool on a wire rack; cut brownies into 3/4 inch pieces. Cut peanut butter cups in half; set aside 1/3 c for garnish. In a bowl, whisk together milk and pudding mixes for 2 minutes, add peanut butter and vanilla; mix well. Fold in 12 ounces Cool Whip. Place 1/3 of the brownies in a 5 quart trifle glass bowl; 1/3 of the peanut butter cups, 1/3 of the pudding mixture. Repeat layers twice. Cover top with 4 ounces Cool Whip; garnish with reserved peanut butter cups. Place in refrigerator until chilled.
