Triple Mousse Torte

• 1 package fudge brownie mix (8-inch square pan size)
• 1/3 cup canola oil
• 2 tablespoons water
• 1large egg
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 cup white baking chips, melted
• 1 cup heavy whipping cream, whipped
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 teaspoons vanilla extract
• 1 cup sugar
• 1/2 cup baking cocoa
• 1/2 cup semisweet chocolate chips, melted
• 1 cup heavy whipping cream, whipped
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 1/4 cup baking cocoa
• 1/2 cup milk chocolate English toffee bits
• 1/2 cup heavy whipping cream, whipped
• Additional milk chocolate English toffee bits, optional

1. In a large bowl, beat the brownie mix, oil, water and egg until well mixed. Spread into a greased 9-in. springform pan. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted 2-in. from the edge comes out clean. Cool completely on a wire rack.
2. Meanwhile, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until light and fluffy. Stir in melted white chips. Fold in whipped cream. Spread over brownie. Cover and refrigerate for 30 minutes.
3. For chocolate mousse, beat cream cheese and vanilla until blended. Combine sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in chocolate chips. Fold in whipped cream. Spread over torte. Cover and refrigerate for 30 minutes.
4. For toffee mousse, beat the cream cheese, butter and vanilla until blended. Combine confectioners' sugar and cocoa; gradually add to cream cheese mixture. Beat until light and fluffy. Stir in toffee bits. Fold in whipped cream. Spread over top.
5. Cover and refrigerate for 4 hours or overnight. Garnish with additional toffee bits if desired.

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Taken from www.tasteofhome.com/recipes/triple-mousse-torte/ (may not work)