Peanut Butter Brownie Trifle

shared by Dara P.  (This is rich but delicious!)

Ingredients:

1 fudge brownie mix (13-inch x 9-inch pan size)

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

2 cartons (8 ounces each) frozen whipped topping, thawed 

Directions:

1. Prepare brownie batter according to package directions. 
2. 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. 
3. Cut peanut butter cups in half; set aside 1/3 cup for garnish. 
4. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). 
5. Add peanut butter and vanilla; mix well. 
6. 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. 
7. Repeat layers twice.
8. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
9. Refrigerate until chilled.