°2 packages of instant vanilla pudding; 5.1 ounces each
°1 cup of creamy peanut butter
°4 tsp vanilla extract
°2 x 8 ounces cold whipped cream; thaw
*directions
Prepare brownie mixture according to package directions. Bake in 12-inch fat. x 9 in. Bake at 350 for 20 to 25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Let it cool on a rack. cut into 3/4-inch pieces. Cut the cups of your best quality peanuts in half, reserving 1/3 cup for garnish. In bowl, whisk milk also pudding mix for 2 mn (mixture will be thick).
Add peanut butter and vanilla. Mix well. Fold a 1-1/2″ cardboard for the leather. Place one-third of the brownies in a 5-qt. glass vase Top with remaining 1/3 of the peanut butter cups.
Spoon a third of the pudding mixture over the top. Repeat the layers twice. Cover remaining whipped top with reserved peanut butter cups. Put it in the refrigerator until it cools down.