Friday, November 6, 2015

Peanut Butter Brownie Trifle

PEANUT BUTTER BROWNIE TRIFLE - In honor of Peanut Butter Lovers Month!
·         1 fudge brownie mix (13-inch x 9-inch 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  
  1. 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). 
  2. Cool on a wire rack; cut into 3/4-in. pieces.  Cut peanut butter cups in half; set aside 1/3 cup for garnish. 
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping.
  4. 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.
  5. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

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