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    Double Chocolate Espresso Trifle


    Source of Recipe


    Internet

    List of Ingredients




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


    1. Preheat oven to 350°F. Lightly spray rectangular baker with vegetable oil. Prepare brownies according to package directions for cake-like brownies. Bake as directed. Cool completely.


    2. Dissolve coffee granules in water in a bowl. Add milk and pudding mix; whisk until mixture is smooth and begins to thicken. Gently fold in whipped topping.


    3. Cut brownies into 1-inch cubes. Chop toffee bars. Layer 1/3 of the brownie cubes onto bottom of chilled 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.


    Yield: 12 servings

    Recipe
 

 

 

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