I found this recipe in a magazine and made it especially for my youngest brother Ryan, who has a deep, dark obsession with Reese's cups. I would estimate that my brother managed to eat about 90% of this dessert, which the recipe claimed would serve 20, all by himself. To be fair, it did take him a day and a 1/2 to get through it!
Ingredients:1 package fudge brownies, cooked and cut into squares
1 package (10 ounces) peanut butter chips
2 packages (13 ounces each) Reese's peanut butter cups
4 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
3 cartons (8 ounces each) frozen whipped topping, thawed
Prepare brownies according to package directions and cool. Cut peanut butter cups in half and set aside 1/2 cup for garnish.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand until soft-set. Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5 quart trifle or glass bowl. Top with a third of the remaining peanut butter cups. Sprinkle 1/3 of the peanut butter chips over the mixture. Spoon a third of the pudding mixture over the top. Repeat layers twice.
Cover with remaining whipped topping and garnish with reserved peanut butter cups. Refrigerate until chilled, then serve.
Tips: The peanut butter whipped cream mixture this makes is the best part - I'm considering using it for some other peanut butter cup based recipes. This isn't pretty anymore once you start serving it, but don't worry, it tastes so good that no one will notice. Enjoy!