Peanut Butter Brownie Trifle

I got this recipe from the Taste of Home magazine - my favorite cooking magazine!  The recipe made a huge batch, so I halved it to be able to fit in my 3 quart, 8 inch trifle bowl (you can get one at Bed Bath & Beyond by Anchor Hocking for $9.99).  If you don't have a trifle bowl (but I suggest you get one because they are great multi-taskers) you can put the dessert in a large bowl, it's just not as pretty.  The fun things with trifles is that you can put in more of one ingredient than another, so you can make it your own.  Here's what I did:

Peanut Butter Brownie Trifle
1 brownie mix (the 9x13 size) with all the other ingredients the box calls for (oil, eggs, water)
1 cup peanut butter chips (Winco has them in the bulk section for less)
1 package (13 oz) peanut butter cups
2 cups cold 2% milk
1 package (5.1 oz) instant vanilla pudding mix
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
1 large carton (12 oz) frozen whipped topping (Cool Whip), thawed

Make brownie according to box instructions, but mix in peanut butter chips before you put it in the pan.  After it's done baking, let cool.  (You are actually going to use 3/4 of all the brownies it makes.  I found using the whole pan to be too much and half too less, but you can use how much you want).  Cut brownies into 3/4-inch square pieces. 

Cut peanut butter cups in half and set aside; reserve 1/3 cup for garnish.  In a large bowl, whisk milk and pudding together for 2 minutes.  Let stand for 2 more minutes to set.  Add peanut butter and vanilla, and mix well.  Fold in half the whipped topping.

Place 1/3 of the brownies in the trifle bowl and 1/3 of the peanut butter cups on top.  Spread 1/3 of the pudding mixture.  Repeat the brownie, peanut butter cup, and pudding mixture layering twice.  Top with remaining whipped topping and garnish with reserved peanut butter cups.  Refrigerate until chilled.

Enjoy!