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I know this is old news, but…. Can we take a moment to remember how incredibly amazing smartphone technology is?
I can’t live without it. I know they’ve been around for more than a few years, and at this point we’re all like, “Oh, something new and cool? That was a couple of years ago. Whatever it is.
But I mean…. Look at these things! I can literally use this tiny little glass brick to monitor my heart rate, send calendar events to my husband’s phone, GPS track Facebook friends who might be nearby, get directions to the nearest ATM nearby, and track my cycle ( Ah, yeah, this course), reading my books, checking my blog stats, watching TV, managing my money, and endless other amazing things.
°1 packet of fudge brownie mix
°2 packs of Reese’s Mini Cups; 13 ounces each
°4 cups of cold 2% milk
°2 packages of instant vanilla pudding; 5.1 ounces each
°1 cup of creamy peanut butter
°4 tsp vanilla extract
°2 x 8 ounces cold whipped cream; thaw
Prepare brownie mixture according to package directions. Bake in 12-inch fat. x 9 in. Bake at 350 for 20 to 25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Let it cool on a rack. cut into 3/4-inch pieces. Cut the cups of your best quality peanuts in half, reserving 1/3 cup for garnish. In bowl, whisk milk also pudding mix for 2 mn (mixture will be thick).
Add peanut butter and vanilla. Mix well. Fold a 1-1/2″ cardboard for the leather. Place one-third of the brownies in a 5-qt. glass vase Top with remaining 1/3 of the peanut butter cups.
Spoon a third of the pudding mixture over the top. Repeat the layers twice. Cover remaining whipped top with reserved peanut butter cups. Put it in the refrigerator until it cools down.