Step 1 – Bake and prep the brownies Preheat the oven and make the brownie batter following the directions on the 18.2 ounces brownie mix package. Bake in a 9×13 inch pan as instructed on the package, taking care not to overbake so the brownies stay moist for the trifle layers. Once baked, let the brownies cool completely to room temperature so they hold their shape when cut.

Step 2 – Cut brownies and candy After the brownies have cooled, cut them into roughly 3/4-inch pieces. This size creates biteable brownie chunks that layer and compress slightly when chilled. Halve the 28 ounces of peanut butter candy miniatures and set aside; reserve one-third cup of the halved candies for garnish.

Step 3 – Make the pudding-peanut butter filling In a large mixing bowl, whisk together 4 cups of 2% milk and 10.2 ounces of instant vanilla pudding mix for 2 minutes until the pudding begins to thicken. Add 1 cup of smooth creamy peanut butter and 4 teaspoons of vanilla extract, mixing until smooth and even in color. Gently fold in one and a half cartons of the thawed whipped topping until the mixture is light and airy but still holds some structure.

Step 4 – Assemble the trifle Use a large glass trifle bowl or a clear large serving bowl to show off the layers. Begin with one-third of the 3/4-inch brownie pieces spread evenly across the bottom of the bowl. Add one-third of the halved peanut butter candies in an even layer, followed by one-third of the pudding-peanut butter mixture spread gently over the candies. Repeat this sequence two more times so the bowl contains three layers of brownies, candies, and pudding.

Step 5 – Finish and chill Cover the top of the final pudding layer with the remaining whipped topping, smoothing it gently. Sprinkle the reserved one-third cup of halved candies over the top just before serving for best texture and appearance. Refrigerate the assembled trifle until thoroughly chilled; this helps the layers set and blends the flavors.