Brownie Trifle

[Shawn]

Originator: Cadillacgal

Brownie Trifle

1 (19.8-ounce) package fudge brownie mix
1/4-cup water
1/2-cup vegetable oil
1/2-cup fat-free cholesterol-free egg product
1-tablespoon freeze-dried instant coffee (dry)
1 (4-serving size) package chocolate fat-free sugar-free chocolate instant pudding and pie filling mix
2-cups skim milk
1 (6-ounce size) package English toffee bits (reserving 2 tablespoons for garnish)
1 (8-ounce) container frozen fat-free whipped topping -- thawed (3 1/4 cups)

Heat oven to 350°. Prepare brownie mix as directed on package for 13 ×9-inch rectangular pan, using water, oil and egg product and stirring coffee into batter. Bake and cool as directed.

Cut brownies into 1-inch squares. Place half of the brownie squares in bottom of 3-quart glass bowl. Prepare pudding mix as directed on package for pudding, using skim 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. Sprinkle with reserved toffee bits.

Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any remaining trifle. Yield: 20 servings.

Per Serving: 256 Calories; 10g Fat (33.8% calories from fat); 3g Protein; 39g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol; 441mg Sodium.