Ingredients
Equipment
Method
Preparation
- Preheat the oven to 350°F and prepare the fudge brownie mix according to package instructions, greasing a 9×13 inch pan.
- Pour the brownie batter into the prepared pan and bake for about 20-25 minutes until a toothpick comes out with a few moist crumbs.
- Let the brownies cool completely on a wire rack.
- Slice the cooled brownies into 1-inch pieces.
- In a large bowl, whisk together the instant vanilla pudding, whole milk, and vanilla extract for 2 minutes until thick.
- Stir in the creamy peanut butter until fully combined.
- Gently fold in 1 1/2 cups of whipped topping until just combined.
- In a trifle dish, layer half of the brownie pieces, 1/3 of the Reese’s cups, and half of the peanut butter pudding mixture.
- Spread 2 1/2 cups whipped topping on the pudding layer, repeat with remaining ingredients.
- Cover with plastic wrap and refrigerate for at least 3-4 hours.
Nutrition
Notes
Optional: Top with additional mini Reese’s cups before serving for extra indulgence.