Peanut Butter Brownie Trifle

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

1.  Preheat oven to 350.  Prepare brownie batter according to package directions; stir in peanut butter chips.  Bake in a greased 13x9-in. baking pan 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over bake).  Cool on a wire rack; cut into 3/4-in pieces.
2.  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 (mixture will be thick).  Add peanut butter and vanilla; mix well.  Fold in 1-1/2 cartons whipped topping.
3. Place a third of the brownies in a 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.

Kallie McCulloch