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Fudgy Brownie Trifle




Source of Recipe


co worker Paula U.


List of Ingredients





1 box (1lb. 2.3oz) Betty Crocker fudge brownie mix

Water vegetable oil and eggs called for on the package

1 Tbls instant coffee granules or crystals

1 box (4 serving size) chocolate fudge instant pudding

2 cups cold milk

1 bag toffee bits

1 container (8oz) frozen whipped topping, thawed




Recipe



Heat oven to 350ºF. Grease bottom only of 13x9-inch pan with shortening or cooking spray

Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules. Spread batter in pan. Bake as directed on box. Cool completely, about 1 hour

Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.

Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.