Brownie Peanut Butter Cream Trifle

Went over to a couple’s house last night for dinner. Lauren is a phenom cook of any kind – but great at Italian food since that is her heritage. She made a roasted vegetable pasta primavera using farfalle pasta, adding halved grape tomatoes and Heath grilled some fantastic chicken. We had a salad with strawberries, nuts, and cheese with a balsamic dressing, and some rosemary bread. It was all yummy – and I have some for tomorrow’s lunch! Thanks Lauren and Heath.

I got to bring the dessert – so I wanted to try something new. And since I haven’t gone to Huber’s yet – it wasn’t something fall-y. So, I headed on over to http://www.myrecipes.com/ and found a recipe – and tweaked it to my liking.

This is very rich, creamy, chunky (due to what’s in it) – get it out of my house!

5 oz pkg of vanilla instant pudding

3 cups milk

2 tsp vanilla

3/4 carton of Lite Cool Whip

1/2 cup creamy peanut butter

9×13 pan fudge brownies (cooked according to directions) – I put peanut butter chocolate swirl chips in mine.

1/2 package of reeses cups – mini

Make cream (first 5 ingredients). Chunk up brownie mix and layer with cream and chopped reese’s cups. Top with remaining cool whip and put edible goodness for decoration. This is really good!