Chocolate Passion Trifle

• semi-sweet chocolate brownies
• 1 c. toasted pecans, chopped
• 2 Tbsp. coffee liqueur
• 2 c. half and half or milk
• 1 (4 serving size) pkg. Jell-O chocolate pudding
• 1 (8 oz.) container Cool Whip, thawed
• 1/2 pt. raspberries
• 4 pkg. Heath bars, chopped

1. Prepare brownies as directed.
2. Sprinkle warm baked brownies with 1 tablespoon of the coffee liqueur.
3. Cool in pan; cut into 1/2-inch squares.
4. Pour half and half into large bowl.
5. Add pudding mix and beat with a wire whisk until well blended, about 2 minutes.
6. Let mixture stand 5 minutes.
7. Gently stir in the remaining 1 tablespoon of coffee liqueur and 2 cups of the Cool Whip until well blended.
8. Refrigerate 1 hour.
9. Reserve a few raspberries and pecans for garnish.
10. Layer 1/2 the brownies, remaining raspberries, 1/2 chopped Heath bars, pecans and 1/2 pudding mixture in a 2-quart glass bowl (or trifle bowl).
11. Repeat layers.
12. Garnish with remaining Cool Whip and raspberries. Refrigerate.
13. Makes 16 servings.

semisweet chocolate brownies, pecans, coffee liqueur, milk, raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543614 (may not work)