Ingredients:
1 Pkg.Of Fudge Brownie Mix.
2 Pkgs.Of Miniature Reeses.
4 Cups.Of Cold Milk; preferably 2%.
2 Pkgs.Of instant vanilla pudding.
1 Cup.Of creamy Peanut butter.
4 Tsp.Of Vanilla extract.
Thawed cool whip; I used 2 cans.Of 8-oz.
How To Make It:
-To make the brownie batter, just follow the directions on the box. Then, pour the batter into a 12×9-inch pan that has been buttered.
-Set oven temperature to 350 degrees and bake for 20-25 minutes. When a toothpick inserted in the center comes out with moist crumbs, the cake is baking.
-Put it on a wire rack to cool once you’ve taken it out of the oven. When cool, slice into 3-quarter-inch-thick slices. The peanut butter cups should be halved and used as a garnish. Place aside.
-In a large bowl, beat the pudding with the milk for 2 minutes. A thick mixture is the desired consistency. Put in the vanilla extract and peanut butter. And combine thoroughly. Mix in 1 1/2 cups of whipped topping.
-Place one-third of the brownies in a glass dish that holds 5 quarts. Top with the remaining peanut butter cups and a third of the pudding.
-Layer it again, and again. Finally, sprinkle the remaining topping and the saved peanut butter cups on top. Put in the refrigerator for a few minutes to chill before serving.