Double Chocolate Espresso Trifle

Yield: 12 servings

Ingredients

1 (18.25 ounce) package brownie mix (plus ingredients to make cake-like brownies)
4 teaspoons instant coffee
1/4 cup warm water
1 3/4 cups cold milk
2 (3.4 ounce) packages chocolate instant pudding and pie filling OR Vanilla instant pudding and pie filling can be substituted for the white chocolate pudding, if desired
2 cups thawed, frozen whipped topping
3 (1.5 ounce) toffee bars, coarsely chopped
Additional whipped topping (optional)

Heat oven to 350 degrees F. Lightly spray Rectangular Baker with vegetable oil using Kitchen Spritzer.
Prepare brownies according to package directions for cake-like brownies. Bake as directed. Cool completely.
Dissolve coffee granules in water in Classic Batter Bowl. Add milk and pudding mix; whisk until mixture is smooth and begins to thicken using Stainless Steel Whisk. Gently fold in whipped topping using Classic Scraper.
Cut brownies into 1 inch cubes using Serrated Bread Knife. Chop toffee bars using Food Chopper. Layer 1/3 of the brownie cubes onto bottom of chilled Chillzanne Bowl. Top with 1/3 of the pudding mixture; press lightly. Sprinkle with 1/3 of the chopped toffee. Repeat layers two more times. If desired, garnish with additional whipped topping using Easy Accent Decorator.

Per serving: Calories 450, Total fat 22g, Saturated Fat 8g, Cholesterol 60mg, Carbohydrate 58g, Protein 5g, Sodium 400mg, Fiber 1

Recipe credit: Pampered Chef