Wednesday, July 20, 2016

Peanut Butter Brownie Pudding Cake

1 Family Size Package of Brownie Mix
1 pkg. Instant Vanilla Pudding Mix
1 3/4 Cup Milk
2/3 Cup Creamy Peanut Butter
2 cups Cool Whip

Cook brownies according to package directions using a 9 x 13 x 2 baking dish sprayed with non-stick.  Cool brownie mix completely.  Scoop out 24 small holes in the brownies making sure not to go through the bottom.  Reserve for later.  Mix pudding and milk until blended and starts to thicken.  Whisk in peanut butter until blended.  Whisk in cool whip until blended.  Spread over brownies.  Sprinkle with brownies that were spooned out.  Refrigerate at least 2 hrs.  Makes 24 servings.

Comment:  This was a Kraft recipe that I made just some small changes to.  I used the family size instead of the regular size.  I only used 1 3/4 cups of milk instead of 2 and the milk I used was almond milk.  I didn't drizzle the top with melted peanut butter because there was enough flavor in the pudding mix and just didn't think it needed it.  These turned out so good!  Everyone that was lucky enough to try them raved and wanted more.

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