Kathy Myers | United Cooperative Services

1 box fudge brownie mix (19.8 ounces)
1/2 cup coffee-flavored liqueur
3 packages instant chocolate pudding mix (3.9 ounces each)
1 carton frozen whipped topping (12 ounces), thawed
8 SKOR or Heath toffee candy bars (1.4 ounces each), crushed

1. Prepare and bake brownie mix as package directs for a 9-by-13-inch pan. With a fork, prick the top of the warm brownies at 1-inch intervals. Drizzle with coffee liqueur. Let cool, and then crumble brownies.

2. Prepare pudding mix according to package directions, omitting the step of chilling.

3. Place 1/3 crumbled brownies in bottom of a 3-quart trifle dish. Top with 1/3 prepared pudding, 1/3 whipped topping and 1/3 crushed candy bars. Repeat layers with remaining ingredients, ending with crushed candy bars.

4. Chill 8 hours before serving.

Servings: 18. Serving size: 6 ounces. Per serving: 334 calories, 4.49 g protein, 16.62 g fat, 52.33 g carbohydrates, 0.66 g dietary fiber, 389 mg sodium, 39.87 g sugars, 8 mg cholesterol

Cook’s Tip

1 teaspoon sugar dissolved in 4 tablespoons brewed coffee may be substituted for coffee liqueur.