Peanut Butter Brownie TriflePrint Recipe
1 (9×13 inch) pan of baked brownies, cut into 1-inch pieces
1 (5.1 ounce) package instant vanilla pudding
3 cups milk
1/2 cup creamy peanut butter
2 teaspoons vanilla
1 container frozen whipped topping, thawed
20 regular peanut butter cups, crumbled
6-8 regular peanut butter cups to garnish
- Combine pudding and cold milk. Beat for 2 minutes with whisk. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups whipped topping.
- Layer into trifle dish 1/2 the brownies, 1/2 the crumbled peanut butter cups, 1/2 the pudding mixture. Repeat layers. Top with whipped topping and peanut butter cups.
- Chill at least 4 hours before serving.