When I made this recipe, I made everything from scratch...the brownies, the whipped cream, and I didn't have baker's chocolate so I had to substitute. Needless to say, it took me awhile to finish the brownies.
I took pictures to show everyone, but they just didn't do the brownies justice. So, if you would like to see the finished result please visit the Kraft site. As promised here is the the recipe for this week's dessert.
Triple-Layer Peanut Butter Brownies
1 pkg brownie mix
1 c. cold milk
1 pkg (3.4 oz.) Jell-O Vanilla Instant Pudding
1 c. creamy peanut butter
1/2 c. powdered sugar
1 1/2 c. Cool Whip (Do NOT thaw)
3 squares of baker's chocolate
1/2 c. peanuts (optional)
1.) Bake the brownies as directed in a 13X9 in. pan.
2.) While the brownies are cooling, whisk together the milk and pudding. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until the brownies have completely cooled.
3.) Spread pudding mixture over brownies.
4.) Microwave whipped topping and chocolate on high for 1 minute, stirring every thirty seconds.
5.) Spread chocolate mixture of pudding and then sprinkle with nuts.
6.) Refrigerate for 1 hour.
Prep time is about 40 minutes and the total time until you will be able to eat the brownies is a bit over two hours. (This is why I was grinning earlier.) They are definitely worth the time to make!