Name: Brownie Trifle
Prep time: 40 min
Cook time: 40 min
Yield: 2
Ingredients: 1 fudge brownie mix (13x9-inch pan size) -; 1 package (10 ounces) peanut butter chips -; 2 packages (13 ounces each) miniature peanut butter cups -; 4 cups cold 2% milk -; 2 packages (5.1 ounces each) instant vanilla pudding mix -; 1 cup creamy peanut butter -; 4 teaspoons vanilla extract -; 3 cartons (8 ounces each) frozen whipped topping, thawed -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Brownie Trifle

1. 1 fudge brownie mix (13x9-inch pan size) -

2. 1 package (10 ounces) peanut butter chips -

3. 2 packages (13 ounces each) miniature peanut butter cups -

4. 4 cups cold 2% milk -

5. 2 packages (5.1 ounces each) instant vanilla pudding mix -

6. 1 cup creamy peanut butter -

7. 4 teaspoons vanilla extract -

8. 3 cartons (8 ounces each) frozen whipped topping, thawed -

How to cook deliciously - Brownie Trifle

1. Stage

Preheat the oven to 350°F. Prepare the brownie batter according to package directions, then stir in the peanut butter chips. Bake the brownies in a greased 13x9-inch baking pan for 20 to 25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool the brownies on a wire rack, then cut them into 3/4-inch pieces.

2. Stage

Cut the peanut butter cups in half, and set aside 1/3 cup to be used as a garnish at the end. In a large bowl, whisk the milk and pudding mixes for two minutes (the mixture will be thick). Add the peanut butter and vanilla, then mix well. Fold in 1-1/2 cartons of whipped topping.

3. Stage

Place 1/3 of the brownies in a 5-quart glass bowl, then top them with 1/3 of the remaining peanut butter cups. Spoon 1/3 of the pudding mixture over the top. Repeat the layers twice, then cover everything with the remaining whipped topping. Garnish with the reserved peanut butter cups, and refrigerate until chilled.