REESES PEANUT BUTTER LOVERS RECIPES

Steps:

• In a bowl, mix the peanut butter powder and vanilla pudding together with 1 cup milk.
• Once mixed, let set up for a few minutes, and set aside.
• In a separate bowl, mix the other cup of milk and the chocolate fudge instant pudding together, and let set up.
• Divide the whipped topping in half, and add half to each bowl of pudding. Stir well.
• Now get an 8x8 baking pan put and put down a single layer of graham crackers.
• On top of the graham crackers, add 9 peanut butter cups, spread evenly.
• Now pour the chocolate pudding mix over the graham crackers and peanut butter cups.
• Now layer on another set of graham crackers.
• Add another layer of peanut butter cups, this time chopped up. Pour the vanilla/peanut butter pudding mix over the top.
• Add another layer of graham crackers.
• Put in the fridge for an hour to set up.
• Meanwhile make the hot fudge topping.
• Hot Fudge Topping
• Stir together brown sugar and cocoa powder, set aside
• In a small saucepan heat milk and butter, stirring until butter is fully melted.
• Remove from heat, and add the cocoa powder and brown sugar, and whisk together.
• Add the vanilla, and whisk again.
• Pour over the ice box cake, and remaining 5 peanut butter cups and chop them up to put on top.
• Sprinkle it on top, and return the ice box cake to the fridge to set up overnight.

Steps:

• Cake:Bake pre-packaged red velvet cake according to instructions on box to make a three layer cake.
• PB Cream Icing:Mix all ingredients thoroughly. Ice cake
• Garnish:Cut full-sized Reese’s® cups in half horizontally and line the top edge of the iced cake, standing the halves on edge to create a scalloped appearance. Cut enough of the fun sized candies in half vertically to line the bottom of the cake. Chop more of the small Reese’s® cups and sprinkle on top of the cake.