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Picture this: the rich aroma of chocolate brownies wafting through the kitchen, mingling with the sweet and salty scent of creamy peanut butter. This Peanut Butter Brownie Trifle is more than just a dessert; it’s a celebration of flavors and textures that will leave your taste buds dancing. This decadent dish brings back memories of family gatherings and festive occasions, where laughter and stories filled the air, and everyone eagerly awaited a slice of indulgence. Today, I’m sharing this beloved recipe with you, so you can create your own moments of joy and deliciousness.
Ingredients
1 Package of Fudge Brownie Mix
2 Packages of Miniature Reeses
4 Cups of Cold Milk (preferably 2%)
2 Packages of Instant Vanilla Pudding
1 Cup of Creamy Peanut Butter
4 Teaspoons of Vanilla Extract
Thawed Cool Whip (2 cans, 8 oz each)
Instructions
Step 1: Prepare the Brownies
Preheat and Prep: Begin by preheating your oven to 350 degrees Fahrenheit. Butter a 12×9-inch baking pan to prevent the brownies from sticking.
Mix the Batter: Follow the directions on the brownie mix package to prepare the batter. This typically involves combining the brownie mix with eggs, oil, and water. Stir until smooth and well combined.
Bake: Pour the brownie batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 20-25 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out with moist crumbs, not wet batter.
Cool and Cut: Once baked, remove the brownies from the oven and place them on a wire rack to cool completely. After cooling, cut the brownies into 3/4-inch thick slices. Set aside.
Step 2: Prepare the Peanut Butter Cups
Halve the Reeses: Take your miniature Reeses cups and cut them in half. These will be used as both a filling and garnish for the trifle. Set aside.
Step 3: Make the Pudding Mixture
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