Brownie Trifle

Ingredients:
1 (19.8-ounce) package fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
1/2 cup fat-free cholesterol-free egg product
1 tablespoon freeze-dried instant coffee (dry)
1(4-serving size) package chocolate fat-free sugar-free chocolate instant pudding and pie filling mix
2 cups skim milk
1 (6-ounce size) package English toffee bits (reserving 2 tablespoons for garnish)
1 (8-ounce) container frozen fat-free whipped topping --thawed (3-1/4 cups)

Directions:
Heat oven to 350-degrees. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and egg product and stirring coffee into batter. Bake and cool as directed.

Cut brownies into 1-inch squares. Place half of the brownie squares in bottom of 3-quart glass bowl. Prepare pudding mix as directed on package for pudding, using skim milk. Pour half of the pudding over brownies in bowl.

Top with half each of the toffee bits and whipped topping. Repeat with remaining brownies, pudding, toffee bits and whipped topping. Sprinkle with reserved toffee bits.

Cover and refrigerate at least 4 hours before serving. Cover and refrigerate any remaining trifle.

Note: Decrease the fat and calories even more in this decadent dessert by leaving out the English toffee bits. If you want an extra dose of chocolate, garnish with chocolate curls or sprinkle 1/4 cup of miniature semisweet chocolate chips over the crowning layer of whipped topping.

Recipe makes 20 servings.

Nutrition information per serving:
Calories: 256
Fat: 10g
Protein: 3g
Carbohydrate: 39g
Fiber: 1g
Cholesterol: 7mg
Sodium: 441mg
Exchanges: 2 Fat, 2-1/2 Other Carbohydrates