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Desserts

Peanut Butter Poke Cake Brownies

Peanut Butter Poke Cake Brownies recipe
photo by:kraft
Brownies get the poke-cake treatment in this scrumptious dessert—and are filled with a creamy mixture of peanut butter and vanilla pudding.
time
prep:
15 min
total:
3 hr 40 min
servings
total:
24 servings

What You Need

2
pkg.  (19 to 21 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  PLANTERS Creamy Peanut Butter, divided
2
cups  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350ºF.

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.

MAKE 24 holes in top of brownie, leaving thin layer of brownie on bottom on each. Reserve removed pieces.

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

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

Kraft Kitchens Tips

Make Ahead
Dessert can be refrigerated up to 24 hours before serving.
Note
Use a spoon or small ice cream scoop to make the holes in the brownie.
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