What a favorite! This recipe always reminds me of when Mark and I were first married, I went to my first Pampered Chef party and two weeks later I had a huge box of equipment which I didn’t really remember ordering! the look on Mark’s face was hilarious. The recipe makes a big batch so it’s a great get together option or you can skip the brownies all together and dish out bowls of the pudding.
Double Chocolate Mocha Trifle
1 pkg 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
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.