Peanut Butter Brownie Trifle

1 fudge brownie mix (13-inch x 9-inch pan size)
2 packages (13 ounces each) miniature peanut butter cups
4 cups cold 2% milk
2 packages (5.1 ounces each) instant vanilla pudding mix
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 cartons (8 ounces each) frozen whipped topping, thawed

Prepare brownie batter according to package directions.
Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes
or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Cool on a wire rack; cut into 3/4-in. pieces.
Cut peanut butter cups in half; set aside 1/3 cup for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick).
Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping.
Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.
Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups.
Refrigerate until chilled.

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