Peanut Butter Brownie Trifle

Now...if you like peanut butter and chocolate...this is a dessert for you :) I made a few changes to it and it was still great, very rich, but very good...Peanut Butter Brownie Trifle. I used whipping cream in place of cool whip, I did not add the peanut butter that it called for (adding the peanut butter to the vanilla pudding). Also, when I made the brownies I used the peanut butter chocolate chips. As I said, it was rich...and my brother in law has a major sweet tooth for peanut butter so half of the dessert went home to him. Of course, he said it was great and not rich at all :)

I had pictures....but they are on my memory card that I am still having issues with!!

Ingredients

1 fudge brownie mix (13-inch x 9-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

Directions
Prepare brownie batter according to package directions; stir in peanut butter chips. 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 overbake). 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. Let stand for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.

Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled. Yield: 20 servings (1 cup each).

This is a Taste of Home recipe but I could not get the link to work.