Source of Recipe
What's not to like about a bowl full of brownies, chocolate pudding and whipped topping? It's a brownie sundae without the ice cream. TriainAtlanta
List of Ingredients
1 box plain brownie mix for a 9-by-13-inch pan
2 tablespoons Kahlua coffee liqueur
2 (3.9-ounce) boxes instant chocolate or chocolate fudge pudding
4 cups milk
1 (10-ounce) bag Heath Bits 'O Brickle toffee bits
1 (16-ounce) container whipped topping
Prepared brownies according to package directions. While brownies are still warm, brush with Kahlua. Cool, then cut into 1-inch squares. Prepare pudding as directed on box, using 4 cups milk, but do not chill.
Place half the brownies in the bottom of a trifle dish or a glass salad bowl with straight sides. Cover with half the chocolate pudding, then cover with half the toffee bits. Cover with half the whipped topping. Repeat layers of brownie, pudding, toffee bits (reserving 2 tablespoons for top) and whipped topping. Refrigerate overnight. Before serving, sprinkle top with reserved toffee bits.
Cook's tip: Do not use the chocolate-coated toffee chips. The chocolate coating gets too hard when refrigerated.
Tester's tip: Instead of whipped topping, substitute 2 cups heavy whipping cream, whipped to stiff peaks with 1/2 cup confectioners' sugar.