Peanut Butter Brownie Trifle
1 fudge brownie mix (9x13 inch pan size) or this homemade version
1 bag peanut butter chips
32 large Resse's peanut butter cups (plus small ones for garnish on minis, if desired), frozen
4 cups 2% milk
2 pkgs. (5.1 ounces each) instant vanilla pudding mix
1 c. creamy peanut butter
4 tsp. vanilla extract
2 c. whipping cream + 1/2 c. sugar
Prepare brownie batter according to package directions; stir in peanut butter chips. Bake in a greased 13-in. x 9-in. baking pan at 350° for 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.
Dice frozen peanut butter cups and divide into 4 piles. Prepare the whipped cream by beating the cream and sugar until stiff peaks form.
In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1/2 of whipped cream.
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 remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.