1-Mise en place and brownie prep: First, bake the brownies in a 9×13 inch pan according to the package directions for the 18.2 ounce brownie mix. Allow the brownies to cool completely. Once cooled, cut the brownies into roughly 3/4-inch pieces. Cooling fully prevents the pudding from melting when you layer.

2-Pudding and peanut butter filling: In a large bowl, whisk together 4 cups of 2% or full-fat milk and two 5.1-ounce packages of instant vanilla pudding mix for two minutes until the mixture begins to thicken. Stir in 1 cup of creamy smooth peanut butter (not natural) and 4 teaspoons of vanilla extract until smooth and even in color. Gently fold in 1 1/2 cartons of thawed whipped topping to lighten the pudding mixture. If your whipped topping comes as 16 ounces total, reserve the remaining portion for the top of the trifle and use about 12 ounces to mix into the pudding as noted.

3-Layering the trifle: In a trifle bowl that holds about 14 cups, assemble the dessert in three repeating tiers so every serving showcases brownie, peanut butter cup pieces, and creamy pudding.

1. Place one-third of the brownie pieces in the bottom of the trifle bowl.

2. Sprinkle one-third of the halved mini peanut butter cups over the brownies.

3. Spread one-third of the pudding-peanut butter mixture over the candies and brownies.

4. Repeat two more times so you have three layers in total.

5. Cover the top with the remaining whipped topping and garnish with the reserved 1/3 cup of halved mini peanut butter cups just before serving.