From the kitchen of Gloria Cameron
1 family size (13X9) package brownie mix
¼ cup Kahlua, or strong coffee
2 packages Jello Dark Chocolate Mousse mix or 2 small packages Jello instant white chocolate pudding mix, made according to package directions.
1-16 oz, tub of frozen whipped topping, thawed
6 (1.4 ounce) chocolate covered toffee bars (Skor or Heath), chopped
Prepare brownies according to package directions. Bake and cool completely.
Poke holes evenly over brownies and drizzle Kailua or coffee over brownies.
Cover, refrigerate, and cut into 1 inch cubes when chilled.
In a medium bowl, mix mousse as directed. If making the instant pudding instead of the mousse, decrease the milk to 3 cups total, rather than 4.
In a glass serving bowl, layer half of brownie cubes, half of the mousse or pudding, half of the whipped topping, half of the candy. Repeat!
Cover and refrigerate until ready to serve.
~ Can make this without Kahlua or coffee.
~ Gloria buys 2 of the Jello desserts in a box that have the Mousse mix and cookie crumbs and just uses the crumbs for something else. Dr. Oetker's (sold at World Market) is pretty good too.
~ In the baking aisle, you can buy Heath bar chips in a bag, with or without the chocolate
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