reese's peanut butter brownie trifle

My favorite chocolate candy, Reese's Peanut Butter Cups, becomes a rich, creamy, grown-up trifle.


Reese's Peanut Butter Brownie Trifle

6 packages Reese's Peanut Butter Cups (12 PB cups)
2 boxes Instant Vanilla Pudding, prepared to box directions
1 tub of Cool Whip
2 boxes of Brownie Mix
Eggs
Water
Oil
1/8 cup Flour
Chocolate and Peanut Butter Ice Cream Topping

Freeze Reese's Peanut Butter Cups for at least 30 minutes.
Prepare a double batch of instant vanilla pudding according to box directions. Refrigerate pudding for 10 minutes, then fold in 1 tub of Cool Whip. Set aside.
Dice peanut butter cups, and sort into piles: 3 cups for topping, 3 cups for brownies, and 6 cups to fold into brownie batter. In a small baggie add flour and 6 diced peanut butter cups. Shake to coat.

Prepare a double batch of brownie batter, and preheat oven according to package directions. Fold in floured peanut butter cups. Spread into a 9x12 pan, and top with 3 diced peanut butter cups. Bake according to brownie package, and add 10 minutes to bake time. Test doneness with a toothpick (it should remove pretty clean, if not, bake another 5-10 minutes).

Allow brownies to cool before cutting.
Cube the brownies, using about 3/4 of the pan.
In a trifle dish, add an even layer of brownies to the bottom, then, top with half of the pudding/Cool Whip mixture. Repeat.

Drizzle chocolate/peanut butter ice cream topping on top of trifle, and decorate with the remaining 3 diced peanut butter cups.
Chill for 30 minutes, then serve to eager tasters!

As for the remaining 1/4 pan of brownies, they freeze well, or you can gobble them up!