brownie mixprepared according to instructions for 9×13 pan
chocolate mousse mixprepared according to instructions
cool whipthawed in fridge overnight
chopped toffee pieces
Milk, eggs, oil, etc. as needed for brownies and mousse
Prepare brownie mix according to package instructions, and bake until a toothpick inserted into to the center comes out clean. Allow to brownies to cool completely.
Once cooled, pierce the brownies all over with a fork, then pour 1/4 cup of brewed coffee over the top of the brownies.
Crumble brownies in the pan, and then layer half of the crumbled brownies in the bottom of the trifle bowl.
Prepare one of the chocolate mousse mixes according to the instructions on the package.
Spread chocolate mousse on top of the brownie layer.
Gently layer 8oz of cool whip on top of the mousse.
Sprinkle half of the chopped pecans and toffee pieces over the cool whip.
Repeat all layers, then cover with plastic wrap and let rest in the refrigerator for 2-3 hours.
Serve cold. The trifle is best if eaten within 2-3 days.
**Cardinal Rule** To make the recipe even easier, I like to buy pre-chopped chocolate covered toffee pieces instead of chopping up several large bars. You can usually find these at the grocery store next to the chocolate chips.
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