Most days when I am not at work or contemplating how to solve the end of the world for my kids, I spend my free time thinking about chocolate and peanut butter.
Well along with fudge, oh and some pudding! Wow, now that my mouth is watering, I should get to the gist of this recipe for you. It is all of those scrump-dilly-icious items mentioned plus some!
AND.. yours truly has a way to make it super simple for you! You know, of course, because I don’t want to keep this tasty treat of heaven to myself!
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 Heaven In A bowl
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.
Heaven In A bowl!!!
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 1 Pkg.Of Fudge Brownie Mix.
2 2 Pkgs.Of Miniature Reeses.
4 Cups 4 .Of Cold Milk; preferably 2%.
2 2 Pkgs.Of instant vanilla pudding.
1 Cup 1 .Of creamy Peanut butter.
4 4 Tsp.Of Vanilla extract.
Thawed cool whip; I used 2 cans.Of 8-oz
Directions
- 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.
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