• 1 milk chocolate brownie mix (19.5 ounces)

• 2 packages (13 ounces each) miniature peanut butter cups

• 4 C milk

• 2 packages (5.1 ounces each) instant vanilla pudding mix

• 1 C creamy peanut butter

• 4 tsp vanilla extract

• 2 cartons frozen whipped topping (8 ounces each), thawed

Prepare brownie mix according to package directions using a 9-by-13 pan. Do not over bake the brownies. Cool on a wire rack; cut into 3/4-inch pieces. 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. Add peanut butter and vanilla; mix well. Fold in 1 1/2 cartons whipped topping. Place a third of the brownies in a trifle 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.

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