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Fudgy Brownie Trifle

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  • Prep 15 min
  • Total 6 hr 15 min
  • Servings 20
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Transform fudgy brownies into an attractive trifle layered with pudding, toffee bits and whipped topping.
By Betty Crocker Kitchens
Updated Nov 20, 2009
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Ingredients

  • 1 box Betty Crocker™ Fudge Brownie Mix
  • 1/4 cup water
  • 2/3 cup vegetable oil
  • 2 eggs
  • 1 tablespoon instant coffee granules or crystals
  • 1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
  • 2 cups cold milk
  • 1 bag (10 oz) toffee bits
  • 1 container (8 oz) frozen whipped topping, thawed

Steps

  • 1
    Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In medium bowl, stir brownie mix, water, oil and eggs until well blended. Stir coffee granules into batter. Spread in pan.
  • 2
    Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour 30 minutes.
  • 3
    Cut brownies into 1-inch squares. In bottom of 3-quart glass bowl, place half of the brownie squares. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Garnish with fresh mint sprigs.

Nutrition

Nutrition Facts are not available for this recipe
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