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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Peanut Butter Brownie Trifle Recipe

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This recipe for Peanut Butter Brownie Trifle is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fudge brownie mix (13 X 9 pan size)
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
2 cartons (8 ounces each) frozen whipped topping (thawed)
Directions:
Directions:
Preheat oven to 350 degrees

Prepare brownie batter according to package directions. Bake in a greased 13X9 baking pan.

Bake for 20-25 minutes or until a toothpick comes out with moist crumbs. (DO NOT OVERBAKE)

Cool on a wire rack; cut into 3/4 inch pieces.

Cut peanut butter cups in half; set aside 1/2 cup for garnish

In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).

Add peanut butter and vanilla extract. Mix well.

Fold in 1 1/2 cartons whipped topping.

Place 1/3 of brownies in a 5 quart glass bowl; top with 1/3 of the remaining peanut butter cups.

Spoon 1/3 of the pudding mixture over the top.

Repeat layers twice.

Cover with remaining whipped topping and garnish with reserved peanut butter cups.

Refrigerate until chilled.

 

 

 

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