"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Death by Chocolate Recipe

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This recipe for Death by Chocolate, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Rooney
Added: Friday, October 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
See Directions

Directions:
Directions:

Layer as follows in large bowl or trifle dish:

Crumbled up brownies
(After the brownies are cooled in the pan, poke holes in them and pour 1/4 - 1/2 cup of Kahlua over them)
Chocolate mousse
Cool Whip
Heath toffee bits

For the brownies, I used 2 boxes of the fat free brownies by Krusteaz to make a 13 X 9 inch pan. After the brownies have cooled in the pan, poke holes in them and pour the Kahlua over the top. Then, crumble them up for the layers.
For the chocolate mousse, combine 3 c. cold milk and 2 smaller boxes of instant chocolate pudding mix in a medium bowl. Beat with a whisk for 2 minutes or until well blended. Stir in 2 cups of fat free Cool Whip. Refrigerate for at least one hour. The mousse recipe is on some pudding boxes, but I had a hard time finding it.
For the Cool Whip layers, I think I used about 1 1/2 big tubs of fat free Cool Whip.
After the Cool Whip layers, sprinkle on the Heath toffee bits to your liking. I didn't use much in my recipe. I believe I did each layer three times.

 

 

 

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