Peanut Butter Poke Cake Brownies
- Source
- Kraft recipe card
- Serves
- 24
- Prep
- 15 min
- Cook
- 3 hr 40 min total (incl. chilling)
Ingredients
- 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
Steps
- HEAT oven to 350°F.
- 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.
Notes
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.
Nutrition per serving: 240 calories, 11g total fat, 3g saturated fat, 10mg cholesterol, 240mg sodium, 33g carbohydrate, 1g dietary fiber, 23g sugars, 4g protein.
Printed from kraftrecipes.com, 2/7/2014.