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Peanut Butter Brownie Triffle
Nb persons: 0
Yield: 20 servings (1 cup each).
Preparation time:
Total time:
Source:
| 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 |
* 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 over bake).
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).
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