Mocha Ribbon Dessert

• 2 eggs
• 3 Tbsp. MAXWELL HOUSE Instant Coffee, divided Walgreens $6.99 thru 02/06
• 1 tsp. vanilla
• 1 pkg. (4 oz.) BAKER'S Bittersweet Chocolate
• 1/4 cup butter or margarine
• 3/4 cup sugar
• 1/2 cup flour
• 1/2 cup chopped PLANTERS Almonds, toasted
• 2 cups cold milk
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 350 degrees F.
2. Beat eggs, 1 Tbsp.
3. instant coffee and vanilla in bowl with whisk until blended.
4. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.
5. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
6. Add sugar; mix well.
7. Blend in egg mixture.
8. Stir in flour and nuts; spread into 9-inch square baking pan sprayed with cooking spray.
9. Bake 20 to 25 min.
10. or until toothpick inserted in center comes out with fudgy crumbs.
11. (Do not overbake.)
12. Cool completely in pan on wire rack.
13. Mix milk and remaining instant coffee in large bowl with whisk until blended.
14. Add pudding mixes; beat 2 min.
15. Let stand until thickened.
16. Spoon over brownie in pan; cover with COOL WHIP.
17. Refrigerate 4 hours.

eggs, coffee, vanilla, s bittersweet chocolate, butter, sugar, flour, cold milk

Taken from www.kraftrecipes.com/recipes/mocha-ribbon-dessert-161318.aspx (may not work)