Preheat your oven to 350°F and grease a 9x13 pan. Bake the fudge brownie mix according to package instructions until a toothpick comes out clean. Allow the brownies to cool completely.

In a large bowl, whisk together the instant vanilla pudding mix and cold whole milk for about 2 minutes until it thickens. Fold in the creamy peanut butter until smooth, then gently fold in 1.5 cups of whipped topping.

In a trifle dish or deep serving dish, layer half of the cooled brownie pieces, then ⅓ of the halved mini Reese’s cups. Spread half of the peanut butter pudding mixture on top of the brownies, followed by 2.5 cups of the remaining whipped topping. Repeat the layering process with the remaining ingredients.

Cover the layers and refrigerate for at least 3-4 hours to allow the flavors to meld and the dessert to set.

Once chilled, scoop out portions into bowls or plates and garnish with extra mini Reese’s cups if desired.