Prepare brownie batter according to package directions. Bake in a greases 12-in. x 9-in. backing pan at 350 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not over-bake). Cool on wire rack; cut into 3/4-in pieces. Cut peanut better cups in half, set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixtures for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping garnish with reserved peanut butter cups. Refrigerate until chilled.
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 810 (50%)|
|Amt Per Serving||% DV|
|Total Fat 90g||120 %|
|Saturated Fat 28.4g||142 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 21.5mg||7 %|
|Sodium 1332.2mg||46 %|
|Potassium 244mg||6 %|
|Total Carbohydrate 192.4g||57 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 188.7g|
|Protein 30.2g||43 %|
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Calories per serving: 1635
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