Ingredients:
1 package Fudge Brownie Mix
2 package Miniature Reeses Cup; 13 oz Each
4 cups 2% Milk; Cold
2 packages instant vanilla pudding; 5.1 oz each
1 cup Peanut butter; creamy
4 teaspoons Vanilla extract
2 8 oz cool whip; thawed
Instructions:
Follow the package instruction to prepare the brownie batter.
Pour the batter in a greased 12 x 9-inch baking pan.
Place inside the oven and bake at 350 degrees for 20 to 25 minutes. Insert a toothpick near the middle, when it comes out with moist crumbs it’s done, but don’t over bake.
Remove from the oven and transfer it into a wire rack to cool.
Once cooled, cut into 3/4-inch pieces.
Then, cut the peanut butter cups in half for garnish. Set aside.
Whisk the milk and pudding in a large bowl for 2 minutes. The consistency you are looking for is a thick mixture. Add in the peanut butter and vanilla. And mix until incorporated. Then, fold in 1 1/2 whipped topping.
Put 1/3 of the brownies in a 5-quart glass bowl. Scatter the remaining peanut butter cups on top and scoop 1/3 of the pudding mixture over. Repeat the layers twice. Lastly, cover the top with the remaining topping garnish and reserved peanut butter cups.
Place inside the fridge to chill before serving
