1 9x13 pan baked brownies, cut into 1-inch pieces*
1 large (5.1 oz.) package instant vanilla pudding mix
3 c. milk
1/2 c. creamy peanut butter
2 tsp. vanilla
1 c. whipping cream, whipped and divided**
40 bite-sized or 24 regular Reese's peanut butter cups
Beat pudding mix and milk until thickened. Add peanut butter and vanilla, then mix until combined. Fold in 1 cup whipped cream.
Place half of brownies in bottom of trifle dish. Sprinkle with 16 coarsely chopped bite-sized Reese's. Spread half of pudding mixture on top. Repeat layers. Top with last cup of whipped cream and remaining 8 bite-sized Reese's for garnish. Chill at least six hours before serving. Serves 12.
*Option: Add a 10-ounce bag of peanut butter baking chips to brownie batter.
**Homemade whipped cream: With an electric mixer, beat cream with 2 tablespoons sugar and 1/2 teaspoon vanilla until soft peaks form.