Unwrap the Reese’s miniatures and place in a food processor. Pulse 3-5 times, or until the miniatures are crumbled, being careful not to overprocess them. (You could also chop the miniatures finely with a knife).
Mix the chocolate pudding mix with 2 cups of milk. Pour about 1/2 inch of pudding into the bottom of each cup, using about half of the pudding. In a separate bowl, whisk together the vanilla pudding mix, 1/4 cup peanut butter, and milk. Pour the vanilla pudding over the chocolate pudding to form a layer that is approximately 1/2 inch thick. Repeat the chocolate and vanilla layers. If the pudding has set up too much and is difficult to pour, add a couple of tablespoons of milk to loosen it up. Spoon the crumbled Reese’s miniatures over the top of the pudding, distributing evenly.
To make the carrots, make a small hole in the top of each orange jelly bean using a toothpick or skewer. Tear or cut a piece of edible Easter grass that is approximately 1 inch long, then fold in half and gently stick the grass into the top of the jelly bean. Nestle the carrots into the Reese’s layer.
To make the birds nests, cut small pieces of edible Easter grass and arrange into a rough nest shape in the middle of the Reese’s layer. Top with Reese’s Pieces eggs.