Double Chocolate Espresso Trifle

Source: The Pampered Chef

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.

Yield: 12 servings

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