• Preheat oven to 350℉
• Make brownie batter per instructions on the box
  36.8 oz brownie mix
• Pour into a 13 x 9 inch baking dish that you have coated with cooking spray
• Bake for 40 minutes or until a toothpick inserted into the center comes out with crumbs (don't overbake)
• Cool completely
• Make holes at the top of the brownies. The original recipe suggests 24 holes. I ended up with 14 I think. Just use a small spoon and space them out as well as you can.
• Reserve the removed pieces for topping

Topping

• Beat pudding mixes and milk in a medium bowl with a whisk for 2 minutes
  6.8 oz Vanilla Instant Pudding, 2 cup milk
• Add 2/3 cup peanut butter and mix well
  ¾ cup peanut butter
• Stir in COOL WHIP
  2 cup whipped topping
• After the brownie has totally cooled, spoon on the topping and spread.
• Top with the brownie pieces that you removed for the holes.
• Microwave the remaining peanut butter and drizzle on top.