Crowd-Pleaser
Brownie and Peanut Butter Mousse Parfaits
Ingredients
- 1 (18.4-oz) box chocolate brownie mix
- 1 (18-oz) jar creamy peanut butter
- 2 (8-oz) pkg cream cheese, softened
- 2 cups powdered sugar
- 1 Tbsp vanilla
- 1 (8-oz) container frozen whipped topping, thawed
- 20 miniature peanut butter candy cups, quartered
Instructions
- Bake brownies according to package directions; cool completely. Crumble into large pieces.
- Beat peanut butter and cream cheese in a large bowl with a mixer at medium speed until smooth. Gradually beat in powdered sugar until smooth. Beat in vanilla.
- Gently fold in whipped topping; spoon mixture into a large zip-top bag. Cut off ½-inch from corner of bag.
- Place half of brownie crumbles in individual serving dishes. Pipe half of peanut butter mousse over brownies.
- Repeat with remaining brownies and mousse. Cover and refrigerate up to 3 days. Top with peanut butter cups before serving.
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