Ingredients
1 20 oz. box of Ghirardelli brownies ( plus the ingredients to make the brownies as per the package instructions)
1 10 oz. package of peanut butter chips (divided)
2 8 oz. packages of cream cheese, softened
3/4 c. creamy peanut butter
1/4 c. milk
1 t. vanilla
1 c. powdered sugar
1 1/2 c. Cool Whip (and extra for garnish on the top)
1 3.4 oz package of instant chocolate or Devil's Fudge pudding
2 c. cold milk
20-25 mini Reese's peanut butter cups cut in half (reserving 5 for garnish on the top.)
Instructions
Bake the brownies according to the package directions except stir in 1 cup of the peanut butter chips before pouring into the pan.
Remove from the oven and set the brownies aside to cool.
Prepare the peanut butter filling by mixing the cream cheese and peanut butter in a large mixing bowl until smooth. Add the milk, vanilla, and powdered sugar and mix until blended.
Fold in the Cool Whip by hand and stir in the remaining peanut butter chips.
Cover and place in the refrigerator.
Prepare the pudding according to the package directions and cover and place in the refrigerator.
When the brownies are completely cooled, assemble the trifle.
Cut up the brownies into 1 inch squares and layer the trifle, starting with a layer of brownies and peanut butter cups, then the peanut butter filling, then the pudding, and continue 1 more round, finishing with brownies and peanut butter cups on the top.
Top the whole trifle off with a dollop of Cool Whip, sprinkled with the reserved peanut butter cups coarsely chopped.
Note
Source recipes -Here-
