Fudgy Brownie Trifle

from Connie W. (Wiesbaden US)

Daniel loved this. Was really good. Maybe even better the 2nd day?

Ingredients:
1 pkg (1 lb 3 oz) Betty Crocker fudge brownie mix (I just used a store brand, was fine)
1/4 C water
1/2 C vegetable oil
2 eggs
1 pkg (4 serving size) chocolate fudge instant pudding and pie filling mix
1 T freeze-dried instant coffee, dry (omitted)
2 C cold milk
1 pkg (10 oz) English toffee bits (2 Heath bars)
1 container (8 oz) frozen whipped topping, thawed

1. Heat oven to 350. Grease bottom only of 13x9" pan. Stir brownie mix, water, oil, eggs, and coffee into medium bowl until well blended. Spread into pan. Bake 28-30 minutes until toothpick inserted 2 inches from side of pan comes out almost clean; cool completely.

2. Cut brownies into 1-inch squares. Place half of the squares in the bottom of 3- quart glass bowl. Make pudding mix as directed on package 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.

3. Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any leftover trifle.

10 servings