Ingredients
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1 (1 lb. 3.8 oz.) pkg. Betty Crocker fudge brownie mix
2 eggs
1 (4 serving size) pkg. chocolate fudge instant pudding
1 (8 oz.) container frozen Cool Whip, thawed
1/4 c. water
1/2 c. vegetable oil
1 Tbsp. instant coffee (dry)
2 c. cold milk
1 (10 oz.) pkg. English toffee bits
Preparation
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Preheat oven to 350\u00b0.
Grease bottom only of 13 x 9 x 2 pan. Stir brownie mix, water, oil and eggs in medium bowl until well blended.
Stir in coffee.
Spread in pan.
Bake 28 to 30 minutes or until toothpick inserted 2-inches from side of pan comes out clean.
Cool completely, about 1 hour.
Cut brownies into 1-inch squares.
Place half of the square in bottom of 3-quart glass bowl.
Make pudding mix as directed on package 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. Cover and refrigerate at least 4 hours before serving.
Store covered in refrigerator.
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