Fudgy Brownie Trifle

Easy to assemble, this layered indulgence will wow chocolate lovers of all ages!

Makes 20 servings

1 package (1 pound 2.3 ounces) Betty Crocker fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
1 tablespoon instant coffee granules or crystals
2 eggs
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups cold milk
1 bag (8 ounces) toffee bits
1 container (8 ounces) frozen whipped topping, thawed

1. Heat oven to 350 degrees F. Grease bottom only of 13 x 9-inch pan. In medium bowl, stir brownie mix, oil, water, coffee granules and eggs until well blended. Spread in pan.

2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

3. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using milk. Pour half of the pudding over brownies in bowl. Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping.

4. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 140); Total Fat 15g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 30mg; Sodium 230mg; Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 28g); Protein 3g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4%

Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Do-Ahead Tip:
This chocolate pleaser can be made up to 24 hours ahead of time. You also can bake the brownies and freeze them tightly covered up to 2 months.

Special Touch:
This fabulous crowd-pleasing dessert is extra-special when garnished with chocolate curls or chocolate leaves.

Recipe and photograph provided courtesy of Betty Crocker 2007/TM General Mills All Rights Reserved