Friday, April 28, 2017

Peanut Butter Brownie Trifle Dessert

I made this easy, yummy, dessert while the kids were home for Easter weekend. 
It was definitely a hit!

~Peanut Butter Brownie Trifle Dessert~

  1. 1 fudge brownie mix (13 x 9 inch pan size)
  2. 2 packages (13 ounces each) miniature peanut butter cups 
  3. 4 cups cold 2% milk 
  4. 2 packages (5.1 ounces each) instant vanilla pudding mix
  5. 1 cup creamy peanut butter
  6. 4 teaspoons vanilla extract
  7. 1 cartons (8 ounces) frozen whipped topping, thawed  

Prepare brownie batter according to package directions.  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).  Cool on a wire rack; cut into 3/4-in. 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 (mixture will be thick).  Add peanut butter and vanilla; mix well. Place a third of the brownies in a glass trifle bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Spoon whipped topping on top of pudding mixture. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. 

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