Fudge Brownie Trifle

• 18 13 ounces Betty Crocker fudge brownie mix
• 2 tablespoons water, as called for on brownie mix box
• 14 cup vegetable oil, as called for on brownie mix box
• 1 -2 egg, as called for on brownie mix box
• 1 tablespoon instant coffee granules or 1 tablespoon instant coffee crystals
• 4 ounces chocolate fudge instant pudding mix (4-serving size)
• 2 cups milk, cold
• 1 (8 ounce) bag toffee pieces
• 1 (8 ounce) container frozen whipped topping, thawed

1. Heat oven to 350 degrees F.
2. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
3. Make brownie mix as directed on box, using water, oil and eggs and adding coffee granules.
4. Spread batter in pan; Bake as directed on box.
5. Cool completely, about 1 hour.
6. Cut brownies into 1-inch squares.
7. Place half of the squares in bottom of 3-quart glass bowl; Make pudding mix as directed on box for pudding, using milk.
8. Pour half of the pudding over brownies in bowl then top with half each of the toffee bits and whipped topping.
9. Repeat with remaining brownies, pudding, toffee bits and whipped topping.
10. Cover; refrigerate at least 4 hours before serving.
11. Store covered in refrigerator.
12. ENJOY!
13. :).

brownie mix, water, vegetable oil, egg, coffee, chocolate, milk, toffee, frozen whipped topping

Taken from www.food.com/recipe/fudge-brownie-trifle-320883 (may not work)