Chocolate Peanut Butter layered triflle
Source of Recipe
Peggy Morris
List of Ingredients
1 fudge brownie mix
1 pkg. peanut butter chips
2 pkg ( 13 oz. each) miniature peanut butter cups
4 cups milk
2 pkg. ( 5.1 oz. each) instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp. vanilla
3 cartons ( 8 oz. each ) cool whipRecipe
Prepare brownie butter according to pkg directions, stir in peanut
butter chops.
Bake in a greased pan for 20 - 25 minutes or until a toothpick inserted
near center comes out with moist crumbs. Cool on a wire rack and cut
into 3/4 in pieces.
Cut peanut butter chips in half, set aside 1/3 cup for garnish. In a
large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2
minutes or until soft set. Add peanut butter and vanilla, mix well.
Fold in 1 and 1/2 cartons whipped topping.
Pace 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 remaining cool whip and
garnish with reserved peanut butter cups. Refrigerate until chilled.
I didn't put anymore cool whip on top...only used the 1 &1/2 cartons.
I had regular peanut butter cups and just cut them up. Enjoy! One of
our friends made it for her family and they call it Heaven! It makes a
large amount...you really could half the recipe.
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