Peanut Butter Poke Cake Brownies

Ingredients

• 18 oz brownie mix (13x9-inch pan size)
• 0.8 cup creamy peanut butter divided
• 6.8 oz jell-o vanilla flavor pudding instant
• 2 cups milk cold
• 2 cups cool whip whipped topping thawed

Equipment

• bowl
• oven
• whisk
• baking pan
• toothpicks
• microwave

Directions

1. Heat oven to 350F.
2. Prepare brownie batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.
3. Bake 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
4. Make 36 holes in top of brownie, leaving thin layer of brownie on bottom on each hole. Reserve removed pieces for later use.
5. Beat pudding mixes and milk in medium bowl with whisk 2 min.
6. Add 2/3 cup peanut butter; mix well. Stir in COOL WHIP.
7. Spread over brownie; top with reserved brownie pieces.
8. Microwave remaining peanut butter in microwaveable bowl on HIGH 30 sec.; stir.
9. Drizzle over dessert. Refrigerate 2 hours or until chilled.