Double Chocolate Mocha Trifle

Cake-like brownie chunks nestle between layers of creamy mocha pudding and crunchy toffee bits.

1 package (18.25 ounces) brownie mix
1-3/4 cups cold milk
2 packages (3.4 ounces each) white chocolate instant pudding and pie filling
1/4 cup warm water
4 teaspoons instant coffee granules
2 cups frozen whipped topping, thawed
3 toffee bars (1.5 ounces each), coarsely chopped

Lightly spray a 9x13 pan with vegetable oil spray. Prepare and bake brownie mix according to cake-like package directions. Cool completely.

In a large bowl, whisk pudding mix into milk using a whisk 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 using a serrated knife. Chop toffee bars.

Layer 1/3 of brownie cubes onto bottom of a cold bowl, use a straight sided trifle dish for best effect, if you have one. Top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee. Repeat layers two more times. Chill 30 minutes before serving.

12 servings

Notes: I prefer using home made whipped cream in place of the frozen whipped topping, but I have used whipped topping and a chocolate Sarah Lee pound cake in place of making the borwnies, when I have been in a hurry.

I have also made this as a dessert to bring to pot lucks. I keep my pedestal trifle bown in it's orginal box, so when I am bringing this dish somewhere, I gently put the filled trifle bowl back in the box, leave the lid open, and have whomever is in the passenger seat hold the box upright as we drive to our destination. It's always received with appreciation.

Pam
"Stressed is desserts spelled backwards!"

E PLURIBUS UNUM

Eventually
Peace Love Unity and Respect Inevitably Blossom
in the Understanding Spirit:
Universal Nexus Underlying the Matrix
A Dh original!

Meddle thee not in the affairs of Dragons, for thou art crunchy and wouldst be tasty with ketchup.