Are you a peanut butter and chocolate fan? Then here's an oh-my-god dessert that'll blow you away. It's easy to make, and sort of low fat (well, except for the chocolate fudge brownies and chocolate peanut butter cups) but if you're looking for a real crowd-pleaser, this is it!
It will serve a battalion, just so you know, because when the leftover trifle is in your fridge it's impossible to resist.
Peanut Butter Brownie Trifle
1 (19-ounce) package fudge brownie mix
1 pkg. (10 oz) peanut butter chips
2 pkgs. (13 oz. each) miniature peanut butter cups
4 cups cold 2% milk
2 pkgs. (5.1 oz) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 (8-ounce) containers frozen whipped topping, thawed (I used 1 tub fat free and 2 tubs lite but you could use all fat free)
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13 X 9" baking pan for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs - don't overbake. Cool and cut into 3/4" pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish. HINT: This is stupid to have to unwrap all those tiny pb cups. Use an equivalent amount of the big ones and just cut them up.
In a large bowl whisk milk and pudding mixes for 2 minutes. Let stand for 2 min. or until soft-set. Add peanut butter and vanilla; mix well.
Fold in 1-1/2 cartons whipped topping.
Layer 1/3 of the brownies in the bottom of a 5-quart trifle dish or bowl; top with 1/3 of the remaining peanut butter cups. Spoon 1/3 of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping, garnish with reserved pb cups.
Refrigerate until chilled.
Serve, and watch your guests go crazy.