Double Chocolate Mocha Trifle (TPC)

Source: The Pampered Chef
Tried it: Many times!

This was a common dessert to make at shows back in my days as an independent consultant for The Pampered Chef. The recipe doesn't appear on the website anymore... glad I always kept a paper copy around! Don't expect leftovers...

(There are other variations of this recipe floating around, like this recipe from Food.com. )

DOUBLE CHOCOLATE MOCHA TRIFLE

Ingredients:

• 1 18-oz package brownie mix (plus ingredients to make)
• 1 3/4 cups cold milk
• 2 3-oz packages white chocolate instant pudding and pie filling
• 1/4 cup warm water
• 4 teaspoons instant coffee granules
• 2 cups frozen whipped topping, thawed
• 3 1.5-oz toffee bars

Instructions: [Original TPC instructions in brackets.]

[Lightly spray the Rectangle Baker with vegetable oil using the Kitchen Spritzer.] Prepare and bake the brownies according to the cake-like package directions. Cool completely. [In the Classic Batter Bowl,] whisk the pudding mix into the milk [using the Stainless Stell Whisk] until the mixture begins to thicken. Dissolve the coffee granules in warm water and add to the pudding mixture, mixing well. Fold in the whipped topping [using the Classic Scraper]. Cut the brownies into 1-inch cubes [using the Serrated Bread Knife]. Chop the toffee bars [using the Food Chopper]. Layer 1/3 of the brownie cubes into the bottom of the Trifle Bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat the layers two more times. Chill thirty minutes before serving.

Makes 12 servings with 467 calories and 23 grams of fat per serving.