Chocolate Peanut Butter Explosion

• 1 box Duncan Hines Chocolate Brownie Mix (already prepared according to box directions)
• 1 Box Duncan Hines Devil Food Cake (already prepared according to box directions)
• Cream Cheese Peanut Butter Mousse (recipe follows)
• Fudge topping
• Brownie chunks
• Mini peanut butter chips

Cream Cheese Peanut Butter Mousse:

• 1 (8 ounce) bar cream cheese, softened
• 1 (6 ounce) package peanut butter cups, crushed
• 1/2 cup creamy peanut butter

Frosting:

• 1 packet of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
• 1/2 cup fudge topping

1. Use a biscuit cutter or a glass turned upside down to cut out 6 brownie rounds. Take remaining brownies and cut into chunks and set aside.
2. Use same "cutter" and cut out 6 cake rounds. Slice each round in half, horizontally, so as they're not too thick.
3. For the Cream Cheese Peanut Butter Mousse: Cream peanut butter and cream cheese together until smooth. Stir in crushed peanut butter cups.
4. Pour pack of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
5. Add fudge topping and mix well.

6. Assembly:

1. Begin with a layer of brownie, alternate layers of peanut butter mousse and chocolate cake, ending with cake.
2. Frost top with Chocolate Almond Frosting Creations; top with chunks of brownie pieces.
3. Melt remaining fudge and pour over the brownie pieces.
4. Sprinkle mini peanut butter chips on top.
5. Refrigerate a couple of hours until firm.