- 1 large pan (19.5 ounce) package brownie mix (I used Pillsbury Mocha Fudge Brownie Mix)
- 1 3/4 cups cold milk
- 2 3.3 ounce packages instant white chocolate pudding mix
- 4 teaspoons instant coffee granules
- 2 tablespoons warm water
- 1 cup heavy cream, whipped with 1/4 cup powdered sugar
- 3 bars chocolate covered toffee bars, chopped
Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped cream.
In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.
In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped cream.
In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.
If desired, garnish with additional whipped cream and toffee bits.
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