Sitting here this morning trying decide what recipe to put up on the "Food Friday" blog post for today and as usual my thoughts kept turning to something (anything) chocolate.

This is a recipe I haven't made in a very long time, it's from the "Pampered Chef, Season's Best, Spring/Summer 1998" collection.

Double Chocolate Mocha Trifle

1 pkg. (18.25 oz) brownie mix (plus ingredients to make brownies)

1 3/4 cups cold milk

2 pkgs. (3.4 oz each) white chocolate instant pudding & pie filling

1/4 cup warm water

4 teaspoons instant coffee granules

2 cups thawed frozen whipped topping

3 toffee cars (1.5 oz each) coarsley chopped

Prepare brownies in a 9 x 13 pan as directed for cake-like brownies.  Cool completely.  In a large bowl whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in the warm water; add to the pudding mixture, mixing well. Fold in whipped topping.

Cut the brownies into 1-inch squares. Chop toffee bars.  In a trifle bowl or glass bowl, layer 1/3 brownie squares, top with 1/3 pudding mixture and 1/3 of chopped toffee. Repeat layers.

Chill 30 minutes before serving.

Approximately 470 caleries and 23 grams of fat per serving, based on 12 servings.

Enjoy and have a great weekend!

Related Posts:

• One-Pan Chocolate Walnut Cake