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.

Yield: 12 servings

Nutrients per serving: Calories 450, Total fat 22 g, Saturated Fat 8 g, Cholesterol 60 mg, Carbohydrate 58 g, Protein 5 g, Sodium 400 mg, Fiber