Chocolate Mocha Trifle

Source: The Pampered Chef

1 (450g) package brownie mix
1 3/4 cups milk
1 small box vanilla instant pudding
1/4 cup warm water
4 teaspoons instant coffee granules
2 cups thawed, frozen whipped topping
3 (39g) bars buttery toffee crunch

Lightly spray Rectangle Baker with vegetable oil using Kitchen Spritzer. Prepare and bake brownies according to package directions. Cool completely.

In Classic Batter Bowl, whisk pudding mix into milk using Stainless Steel Whisk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Classic Scraper.

Cut brownies into 1 inch cubes using Serrate Bread Knife. Chop crunch bars using Food Chopper. Layer 1/3 of brownie cubes onto bottom of Chillzanne Bowl. Top with 1/3 of the pudding mixture and 1/3 of the chopped bars. Repeat layers two more times. Chill 30 minutes before serving.

Yields 12 servings.

Per serving: 343 calories; 4 g protein; 16g fat; 48g carbohydrate; 280 mg sodium