"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
- Prepare/Bake brownies according to cake-like directions.
- Cool completely.
- 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).
- Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
- Fold in whipped topping.
- Cut brownies into 1 inch cubes.
- Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
- Repeat layers 2 more times.
- Chill 30 minutes before serving.
Note: after a day the toffee gets soft. Don't make ahead of time.
