This rich, tempting dessert feeds a crowd and features the ever-popular combination of chocolate and peanut butter.
—NANCY FOUST STONEBORO, PA
PREP: 1 HOUR + CHILLING • MAKES: 20 SERVINGS (1 CUP EACH)
1package fudge brownie mix (13-in. x 9-in. pan size)
1package (10 ounces) peanut butter chips
2packages (13 ounces each) miniature peanut butter cups
4cups cold 2% milk
2packages (5.1 ounces each) instant vanilla pudding mix
1cup creamy peanut butter
4teaspoons vanilla extract
3cartons (8 ounces each) frozen whipped topping, thawed
1. Preheat oven to 350°. Prepare brownie batter according to the package directions; stir in peanut butter chips. Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack; cut into 3/4-in. pieces.
2. Cut the peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add the peanut butter and vanilla; mix well. Fold in 1 1/2 cartons whipped topping.
3. Place a third of brownies in a 5-qt. glass bowl; top with a third of remaining peanut butter cups. Spoon a third of pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.