°1 packet of fudge brownie mix
°2 packs of Reese’s Mini Cups; 13 ounces each
°4 cups of cold 2% milk
°2 packages of instant vanilla pudding; 5.1 ounces each
°1 cup of creamy peanut butter
°4 teaspoons vanilla extract
°2 x 8 ounces cold whipped cream; thaw

Directions

Step 1: Follow package instructions to prepare brownie batter.
Step 2: Pour batter into a greased 12″ x 9″ skillet.
Step 3: Place in the oven and bake at 350 degrees for 20-25 minutes. Insert a toothpick near the middle, when it comes out with moist crumbs, it’s ready, but don’t overcook it.
Step 4: Remove from the oven and transfer to a wire rack to cool.
Step 5: Once cool, cut into 3/4 inch pieces.

Step 6: Next, cut the peanut butter cups in half for garnish. Put aside.
Step 7: Whisk the milk and pudding in a large bowl for 2 minutes. The consistency you are looking for is a thick batter. Add peanut butter and vanilla. And mix until homogeneous. Then stir in 1 1/2 lashes.
Step 8: Put 1/3 of the brownies into a 5 quart glass jar. Spread remaining peanut butter cups on top and pour 1/3 of the pudding mixture over the top. Repeat the layers twice. Finally, cover the top with the remaining icing and the peanut butter cups of the reserved.
Step 9: Refrigerate to chill before serving.