Ingredients: |
Ingredients: 1 pkg. (18-21 oz.) fudge brownie mix (plus ingredients to make brownies)
1 container (16 oz.) frozen whipped topping, thawed, divided
2 bars (1.45 oz. each) dark chocolate candy, divided
1/2 to 1 cup coffee liqueur, divided
1/2 cup water
3 Tbsp. instant coffee granules
2 pkgs. (8 oz. each) cream cheese, softened
1 pkg. (3.3 oz.) vanilla instant pudding and pie filling
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Directions: |
Directions:Preheat oven to 375°F. Line a large sheet pan with a 20-in. piece of parchment paper; set aside. Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to a cooling rack. Meanwhile, attach open star tip to a pastry bag. Fill with about 3/4 cup of the whipped topping; set aside. Chop 1 1/2 of the chocolate bars; set aside. For filling, combine 1/2 cup coffee liqueur, water and instant coffee in a small bowl; stir until dissolved using. In a large mixing bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate; set aside. Cut brownie into 1-in. cubes using a pizza cutter. If desired, brush brownie cubes with additional 1/2 cup coffee liqueur. To assemble trifle, place one-third of the brownie cubes into Trifle Bowl. Layer one-third of the filling evenly over brownies. Repeat layers two more times. Pipe whipped topping in rows 1/2 in. apart over filling. Grate remaining chocolate bar over whipped topping. Serves 20. |
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