Double Chocolate Espresso Trifle
Posted by G'ma
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.
Nutrients per serving: Calories 450, Total fat 22 g,
Saturated Fat 8 g, Cholesterol 60 mg, Carbohydrate 58 g, Protein 5 g, Sodium 400