Saturday, November 17, 2007

Double Chocolate Mocha Trifle

1 pkg. (18.25 oz.) brownie mix
4 tsp. instant coffee granules
1 ¾ cups cold milk
2 cups frozen whipped topping, thawed
2 pkg. white chocolate instant pudding and pie filling
3 toffee bars (Heath)
¼ cup warm water

Lightly spray 9 X 13 Baker with oil. Prepare and bake brownie mix according to cake-like directions. Cool completely. Whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped topping using Super Scraper. Cut brownies into 1 inch cubes. Chop0 toffee bars. Layer 1/3 of brownie cubes onto bottom of Chillzanne Bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat layers two more times. Chill 30 mins.

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