3/4 c cocoa powder
3/4 c butter
2 c sugar
4 eggs
1-1/4 c flour
1 tsp baking powder
1-1/2 c powdered sugar
3/4 c peanut butter
8 oz pkg cream cheese, softened
1/2 c peanut butter
1/2 c powdered sugar
6 serving size pkg instant vanilla pudding mix
2-1/2 c milk
8 oz cool whip,thawed

Preheat oven to 350
Spray a 13x9 with pam,set aside.

In microwave safe bowl, melt butter with cocoa; stir til smooth. Add sugar and mix thoroughly. Then beat in eggs til smooth. Add flour and baking powder and mix just til blended. Pour into prepared pan and bake at 350 20-23 min til barely set. Cool completely on wire rack.

Mix 1-1/2 c powdered sugar and 3/4 c peanut butter til crumbly and all powdered sugar has been incorporated into the peanut butter. Set aside.

Mix cream cheese, 1/2 c peanut butter and 1/2 c powdered sugar and beat until fluffy.

In another bowl, mix pudding mix and milk and beat with wire whisk for 2 minutes. Add to cream cheese mixture along w/cool whip,beat til combined.

Fold 3/4 of the peanut butter/powdered sugar crumbles into the cream cheese mixture and spread over cooled brownies. Top with rest of peanut butter crumbles. Freeze til solid, at least 3 hours. Remove from freezer 20 min before serving time for easier cutting.