Exceptionally Rich Chocolate/Peanut Butter Trifle!

1 fudge brownie mix (13x9-inch pan) Or bake your own pan of brownies
1 10-12-oz. package peanut butter chips
2 packages (13 oz. each) miniature peanut butter cups
4 cups cold milk
2 packages (5.1 oz. each) instant vanilla pudding
1 cup creamy peanut butter
4 teaspoons vanilla extract
2 pints heavy cream
2 tablespoons sour cream
1/4 cup granulated sugar

Prepare brownies according to directions: stir in peanut butter chips. Bake according to boxed mix or your own recipe.
Cool and cut into 3/4-inch pieces.

Cut peanut butter cups in half, set aside 1/3 cup for garnish. In a large bowl, whisk milk and vanilla pudding mixes for two minutes. Let stand until soft-set. Add peanut butter, vanilla; mix well. Fold in half of your prepared whipped cream.

RECIPE FOR WHIPPED CREAM - PLACE THE HEAVY CREAM IN A LARGE MIXING BOWL. WHIP UNTIL ALMOST FORMING PEAKS. ADD THE SOUR CREAM AND SUGAR AND BEAT UNTIL STIFFER BUT NOT BUTTER. USE AS DIRECTED ABOVE AND AS FOLLOWS.

Place a third of the brownies in a large bowl; top with a third of the remaining peanut buttr cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped cream; garnish with the reserved peanut butter cups. Refrigerate until chilled.