This recipe is from the Kraft Food and Family magazine:
1 pkg. brownie mix prepared in 13x9 pan
1 cup cold milk
1 pkg. Vanilla-flavored instant pudding (3.4 oz.)
1 cup creamy peanut butter
1/2 cup powdered sugar
1 1/2 cups whipped topping (frozen - do not thaw)
3 squares semi-sweet baking chocolate
1/2 cup dry roasted peanuts (optional)
Whisk milk and pudding for 2 minutes while brownies are cooling. Add peanut butter and sugar. Mix well. Cover and refrigerate until brownies are completely cooled. Spread pudding mixture over brownies. Microwave whipped topping and chocolate on High for 1 minute, stirring after 30 seconds. Spread over pudding. Sprinkle with nuts (optional). Refrigerate for 1 hour and regfrigerate any leftovers.
Makes 24 servings.
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