Peanut Butter Cup Brownie Trifle
This decadent Peanut Butter Cup Brownie Trifle combines rich, fudgy brownies with creamy peanut butter pudding, light Cool Whip, and layers of mini Reese's cups. Perfect for a crowd-pleasing dessert that looks as good as it tastes.
Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour
Servings: 12
Ingredients:
- 1 Package of Fudge Brownie Mix
- 2 Packages of Miniature Reeses
- 4 Cups of Cold Milk (preferably 2%)
- 2 Packages of Instant Vanilla Pudding
- 1 Cup of Creamy Peanut Butter
- 4 Teaspoons of Vanilla Extract
- Thawed Cool Whip (2 cans, 8 oz each)
Instructions:
- Preheat the oven to 350°F (175°C). Butter a 12x9-inch baking pan. Prepare the brownie mix according to the package instructions and pour into the pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely, then cut into 3/4-inch slices.
- Cut the miniature Reese's cups in half. Set aside for filling and garnish.
- In a large bowl, beat the instant pudding mix with cold milk for 2 minutes until thickened. Add peanut butter and vanilla extract, mixing until smooth. Fold in 1 1/2 cups of Cool Whip.
- In a 5-quart trifle dish, layer one-third of the brownies, one-third of the pudding mixture, and half of the Reese's cups. Repeat layers twice, finishing with a smooth layer of the pudding mixture.
- Spread the remaining Cool Whip on top and garnish with halved Reese's cups. Chill in the refrigerator for at least 30 minutes before serving.