Brownie Trifle

Name: Brownie Trifle
Ingredients: 1 (19 7/8 ounce) package fudge brownie mix; 14 cup water; 12 cup vegetable oil; 12 cup egg substitute; 1 tablespoon dry instant coffee (dry); 1 (3 1/2 ounce) package fat-free sugar-free instant chocolate pudding mix; 2 cups skim milk; 1 (6 ounce) package toffee pieces (reserve 2 tbs for garnish); 1 (8 ounce) container frozen fat-free whipped topping, thawed (3 1/4 cups)

9 ingredients

12 steps

Ingredients

1 (19 7/8 ounce) package fudge brownie mix
14 cup water
12 cup vegetable oil
12 cup egg substitute
1 tablespoon dry instant coffee (dry)
1 (3 1/2 ounce) package fat-free sugar-free instant chocolate pudding mix
2 cups skim milk
1 (6 ounce) package toffee pieces (reserve 2 tbs for garnish)
1 (8 ounce) container frozen fat-free whipped topping, thawed (3 1/4 cups)

Directions

1

Heat oven to 350 degrees F.
2

Prepare brownie mix as directed on package for 13x9-inch pan, using water, oil and egg product and stirring coffee into batter.
3

Bake and cool as directed.
4

Cut brownies into 1-inch squares.
5

Place half of the brownie squares in bottom of 3-quart glass bowl.
6

Prepare pudding mix as directed on package for pudding, using skim milk.
7

Pour half of the pudding over brownies in bowl.
8

Top with half each of the toffee bits and whipped topping.
9

Repeat with remaining brownies, pudding, toffee bits and whipped topping.
10

Sprinkle with reserved toffee bits.
11

Cover and refrigerate at least 4 hours before serving.
12

Cover and refrigerate any remaining trifle.