• Preheat the oven to 325° and line a 9x13 baking dish with aluminum foil and leave a little foil hanging over the edge. This makes it easy to just lift the brownies out of the baking dish.

Peanut Butter Brownies

• In a large bowl, make the brownie batter according to the package directions and spread in an even layer in the prepared baking dish.
• Bake for 45-50 minutes or until a toothpick inserted comes out with moist crumbs.
• Remove from the oven, lift out of the baking dish and place on the counter to cool.
• Once cool, cut into bite-size pieces.

Chocolate Pudding

• In a medium bowl beat condensed milk and ice water on medium speed until combined.
• Add the instant pudding mix and beat until smooth, about 2 minutes.
• Cover with plastic wrap and place in the refrigerator until firm, at least 2 - 4 hours.
• Once the pudding has firmed up, in a medium bowl, beat heavy cream until stiff peaks form.
• Spoon the pudding mixture into the heavy cream, a little at a time, and gently stir until blended.
• Next, spoon a little chocolate pudding into the parfait glasses, and then add some brownies. Repeat the layers ending with pudding.
• When ready to serve, top each parfait with whipped cream, coarsely crushed mini peanut butter cups, mini chocolate chips and a maraschino cherry, if desired.