Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: Serves 8-10
Category: Dessert
Method: Baking & Layering
Cuisine: American
Diet: Vegetarian
Ingredients
- 1 Package of Fudge Brownie Mix
- 2 Packages of Miniature Reese’s Peanut Butter Cups
- 4 Cups of Cold Milk (2% preferred)
- 2 Packages of Instant Vanilla Pudding
- 1 Cup of Creamy Peanut Butter
- 4 Teaspoons of Vanilla Extract
- 2 Cans (8 oz each) of Thawed Cool Whip
Instructions
- Prepare the Brownie: Follow the instructions on the brownie mix box. Pour the batter into a buttered 12×9-inch pan.
- Bake: Preheat the oven to 350°F. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool: Remove from oven and let it cool on a wire rack. Once cool, cut into 3/4-inch slices. Halve the peanut butter cups for garnish and set aside.
- Pudding Mixture: In a large bowl, beat the pudding mix with the milk for 2 minutes until thick. Add in the peanut butter and vanilla extract, mixing well. Fold in 1 1/2 cups of Cool Whip.
- Layering: In a 5-quart glass dish, layer one-third of the brownies. Top with a third of the pudding mixture and some peanut butter cups.
- Repeat Layers: Continue layering brownies, pudding mixture, and peanut butter cups.
- Final Touch: Top with the remaining Cool Whip and garnish with the reserved peanut butter cups. Refrigerate for a short time before serving