For the Brownies

1. Preheat oven to 350 degrees F, and prepare an 8-inch square baking pan.
2. Over a double boiler, melt the coconut oil and dairy-free chocolate morsels over low heat.
3. Add brown sugar and stir until combined. Remove the bowl from heat.
4. Slowly whisk in the eggs until the mixture thickens. Stir in the flour, salt and vanilla extract until just combined.
5. Pour batter into the baking pan and bake on the middle rack for about 20 to 25 minutes, until a toothpick comes out clean.
6. Let the brownies cool completely before removing from the pan. Cut into 1-inch cubes.

For the Peanut Butter Pudding

1. In a medium saucepan, stir sugar, cornstarch and salt together over medium heat.
2. Slowly add milk while whisking constantly until the sugar dissolves.
3. Bring the mixture to a boil, reduce heat to medium, and cook, whisking constantly for 2 minutes.
4. Remove saucepan from heat and whisk in peanut butter and vanilla extract until smooth.
5. Refrigerate until firm, at least 30 minutes.

For the Whipped Topping

1. In a microwave-safe dish, add ¼ cup of LACTAID® Reduced Fat 2% Lactose-Free Milk.
2. Sprinkle gelatin over the milk and set aside to bloom for about 5 minutes.
3. Heat in the microwave for about 20 seconds until just melted.
4. In a chilled stand mixer bowl or chilled bowl, add the remaining 1 cup of LACTAID® Reduced Fat 2% Lactose-Free Milk, sugar, gelatin mixture and vanilla extract.
5. Beat on high for about 15 to 20 minutes until stiff peaks form. Chill for 30 minutes before serving.

For the Assembly

1. Layer 4 brownie cubes into bottom of jar.
2. Top with 4 tablespoons peanut butter pudding.
3. Dollop with whipped topping.
4. Sprinkle with crushed peanuts and cocoa powder.
5. Repeat process for remaining 5 servings and serve immediately.