Peanut Butter Brownie Trifle

This weekend we had a bunch of people over to watch football. I wanted to make a fun dessert and found a delicious trifle recipe in Taste of Home. Its pretty time consuming to make but definitely worth it. Lots of peanut buttery goodness. Definitely a very rich dessert so you don't want to eat too much or you will feel sick like I did. Here's the recipe.

Ingredients

• 1 fudge brownie mix (13-inch x 9-inch pan size)
• 1 package (10 ounces) peanut butter chips
• 2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 3 cartons (8 ounces each) frozen whipped topping, thawed

Directions

Prepare brownie batter according to package directions; stir in

peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at
350° for 20-25 minutes or until a toothpick inserted near the
center comes out with moist crumbs (do not overbake). Cool on a wire
rack; cut into 3/4-in. pieces.

Cut peanut butter cups 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 1-1/2 cartons whipped topping.

Place 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
whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled. Yield: 20 servings (1 cup each).