Peanut Butter Brownie Trifle

1 fudge brownie mix (13 X 9inch size)
1 package (10 oz.) Peanut Butter chips
2 pkg. (13 oz. each) miniature peanut butter cups
4 cups cold 2% milk
2 pkg. (5.1 oz. each) instant vanilla pudding mix
1 cup creamy peanut butter
4 tsp. vanilla extract
3 cartons (8oz. each) frozen whipped topping, thawed

1.) Prepare brownie batter according to package directions: stir in peanut butter chips.  Bake in a greased 13X9 inch pan at 350 for 20-25 minutes or until a toothpick inserted near center comes out with moist crumbs (do not over bake).  Cool on a wire rack; cut into 3/4 inch pieces.
2.) Cut peanut butter cups in half; set aside 1/3 cup for garnish.  In a large bowl, whisk milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Add peanut butter and vanilla; mix well.  Fold in 1 1/2 cartons whipped topping.
3.) Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups.  Spoon a third of the pudding mixture over the top.  Repeat layers twice.  Cover with remaining whipped topping; garnish with reserved peanut butter cups.  Refrigerate until chilled.