Check out what my friends at Taste of Home had to say about this Peanut Butter Brownie Trifle:

There is no possible way to combine these ingredients and have it turn out bad. You definitely can’t go wrong with brownies, peanut butter cups, and pudding!

I agree! Reese’s aren’t a favorite candy for nothing. This trifle has won my favor and heart, and is adored by my entire family. So much so that my daughter asked me to make this for her brownie meeting. Oh, and not just because it has brownies in it! Yummo!

Ingredients

1 Betty Crocker fudge brownie mix (13-inch x 9-inch pan size)

1 package (10 ounces) Reese’s peanut butter chips

2 packages (13 ounces each) Reese’s miniature peanut butter cups

4 cups cold 2% TruMoo milk

2 packages (5.1 ounces each) Jello instant vanilla pudding mix

1 cup JIF creamy peanut butter

4 teaspoons McCormick vanilla extract

3 cartons (8 ounces each) Cool Whip frozen whipped topping, thawed

Directions

1. Preheat oven to 350°. Prepare Betty Crocker brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13×9-in. baking pan 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.

2. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk TruMoo milk and Jello pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons Cool Whip.

3. 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 the rest of the whipped topping; garnish with reserved peanut butter cups.

4. Refrigerate until chilled. Yield: 20 servings (1 cup each).

USE RED NEXT PAGE LINK BELOW

NEXT PAGE >>

Quick Tip: Served with coffee this trifle is divine!

Thank you to Taste of Home for this awesome recipe!