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PEANUT BUTTER BROWNIE TRIFLE




Source of Recipe


internet


List of Ingredients




1 fudge brownie mix (13x9” pan size)
2 pkg. (13 oz. each) miniature peanut butter cups
4 c. cold milk (can use 2% milk)
2 pkg. (5.1 oz. each) instant vanilla pudding mix
1 c. creamy peanut butter
4 t. vanilla extract
2 cartons (8 oz. each) frozen whipped topping, thawed


Recipe



Prepare brownie batter according to package directions. Bake in a greased 13x9” baking pan at 350ºF for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs (do not over bake). Cool on a wire rack; cut into 3/4” pieces.

Cut peanut butter cups in half: set aside 1/3 c. for garnish.

In a large bowl, whisk milk and pudding mixes for 2 minutes or until soft-set. Add peanut butter and vanilla; mix well. Fold in 1 1/2 cartons whipped topping.

Place 1/3 of the brownies in a 5 qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon 1/3 of the pudding mix over the top.

Repeat layers twice.

Cover with remaining whipped topping: garnish with reserved peanut butter cups. Refrigerate until chilled.

Serves: 12-15

Posted by: candykisses_Oklahoma / Source: LaDonna
Effort: easy / Comments: Original recipe came out of Taste of Home Magazine. I made some simple changes. This is great to share with others. You’ll be their all time favorite friend when serving this dessert.

Orginal recipe: _nlfPA/Nancy