I would be absolutely thrilled to continue receiving your recipes. Your ability to recreate these cherished flavors and share the happiness they bring is truly appreciated. Please keep those delightful recipes coming; I’m excited to explore more of your culinary treasures! 🍪❤️
- 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.