Peanut Butter Poke Cake Brownies

Brownies get the poke-cake treatment in this scrumptious dessert—and are filled with a creamy mixture of peanut butter and vanilla pudding.

Rated 3.5 from 13 votes

Prep Time

15M

Total Time

3H40M

Servings

36 servings

1 pkg. (18 to 20 oz.) brownie mix (13x9-inch pan size)

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

3/4 cup creamy peanut butter , divided

2 cups thawed COOL WHIP Whipped Topping

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1. Prepare brownie batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray. Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

2. Make 36 holes in top of brownie, leaving thin layer of brownie on bottom on each hole. Reserve removed pieces for later use.

3. Beat pudding mixes and milk in medium bowl with whisk 2 min. Add 2/3 cup peanut butter; mix well. Stir in COOL WHIP. Spread over brownie; top with reserved brownie pieces.

4. Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec.; stir. Drizzle over dessert. Refrigerate 2 hours or until chilled.

Peanut Butter Poke Cake Brownies

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Instructions

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