Peanut Butter Brownie Truffle

I did not realize it had been so long since I last posted! I thought I was at least posting something once a week, lol! Here's my latest, more to come soon I hope! Though with summer here things are getting VERY busy, I'll try to keep up!


1 Fudge Brownie Mix
1 package Peanut Butter Chips
2 packages Miniature Peanut Butter Cups
4 cups Cold 2% Milk
2 packages (5.1 oz each) Instant Vanilla Pudding Mix
1 cup Creamy Peanut Butter
4 Teaspoons Vanilla
3 cartons (8 oz each) Frozen Whipped Topping, thawed

Prepare Brownie batter according to package directions; stir in Peanut butter chips. Bake in a greased 13x9 baking pan at 350 degrees for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4 inch 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 quart 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.
Family Rating***** Reheat Rating*****

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