Chocolate Mocha Trifle
1 pkg. (450g) brownie mix
1 3/4 C. milk
1 small box vanilla instant pudding
1/4 C. warm water
4 tsp. instant coffee granules
2 C. thawed, frozen whipped topping
3 bars (39g each) buttery toffee crunch
Lightly spray a rectangle baker with vegetable oil. Prepare and bake brownies
according to package directions. Cool completely.
In a bowl, 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.
Cut brownies into 1 inch cubes. Chop crunch bars. Layer 1/3 of brownie cubes
onto bottom of bowl. Top with 1/3 of the pudding mixture and 1/3 of the chopped
bars. Repeat layers two more times. Chill 30 minutes before serving. Yields 12
servings.
Per serving: 343 calories; 4 g protein; 16g fat; 48g carbohydrate; 280 mg sodium |