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Fudgy Brownie Trifle
1 package Betty Crocker fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
1 tablespoon freeze-dried instant coffee (dry)
2 (4 ounce) packages chocolate fudge instant pudding mix
4 cup cold milk
1 (10 ounce) package English Toffee bits
1 large container frozen whipped topping, thawed
Heat oven to 350 degrees F. Grease bottom only of 13 x 9 x 2-inch pan.
Prepare brownie mix according to package directions, using water, oil and eggs. Stir coffee into batter. Spread in pan. Bake as directed; cool completely.
Cut brownies into 1 inch squares. Place half the squares in the bottom of a 3-quart trifle or glass bowl.
Prepare pudding mix as directed, using milk. Pour 1/2 the pudding over the brownies in bowl or trifle dish. Top with 1/2 of the toffee bits and whipped topping.
Repeat with remaining ingredients.
Cover and refrigerate at least 4 hours.
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