Brace Yourself! We’re Making Peanut Butter Fudge Brownie Trifle


  • 1 Betty Crocker fudge brownie mix (13-inch x 9-inch pan size)
  • 1 package (10 ounces) Reese’s peanut butter chips
  • 2 packages (13 ounces each) Reese’s miniature peanut butter cups
  • 4 cups cold 2% milk
  • 2 packages (5.1 ounces each) Jello instant vanilla pudding mix
  • 1 cup JIF creamy peanut butter
  • 4 teaspoons McCormick vanilla extract
  • 3 cartons (8 ounces each) Cool Whip frozen whipped topping, thawed


Preheat oven to 350°. Prepare Betty Crocker brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13×9-in. baking pan 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces.

Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk TruMoo milk and Jello pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons Cool Whip.

Place a third of the brownies in a 5-qt. glass 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 the rest of the whipped topping; garnish with reserved peanut butter cups.

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