Monday, May 2, 2011

Pampered Chef Double Chocolate Mocha Trifle

"This is a modified Pampered Chef recipe. You can use a trifle bowl or large glass punch/salad bowl to show it off. It is really easy to make and I never have any leftovers. Cook time includes chill time."

    • 1 (18 1/4 ounce) packages brownie mix ( and ingredients to prepare per package directions)
    • 1 3/4 cups cold milk
    • 2 (3 1/2 ounce) packages instant white chocolate pudding and pie filling mix
    • 1/4 cup warm water
    • 4 teaspoons instant coffee granules
    • 2 cups frozen whipped topping, thawed
    • 3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped

  1. Prepare/Bake brownies according to cake-like directions.
  2. Cool completely.
  3. In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
  4. Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
  5. Fold in whipped topping.
  6. Cut brownies into 1 inch cubes.
  7. Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
  8. Repeat layers 2 more times.
  9. Chill 30 minutes before serving.
Note: after a day the toffee gets soft. Don't make ahead of time.