Gluten Free Fudgy Brownie Trifle Recipe

Ingredients

1

                        box Betty Crocker™ Gluten Free brownie mix

Butter and eggs called for on brownie mix box

1

teaspoon instant coffee granules

4

snack-size containers (4 oz each) chocolate pudding

1

cup Cool Whip frozen whipped topping, thawed

1

cup toffee bits

Preparation

Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray. Make brownie mix as directed on box, using butter and eggs; stir in coffee granules. Spread in pan. Bake as directed on box. Cool completely, about 1 hour.

Cut brownies into 1-inch squares. In bottom of 2-quart glass bowl, place half of the brownie squares. Pour 2 containers of the pudding over brownies in bowl. Top with half each of the whipped topping and toffee bits. Repeat with remaining brownies, pudding, whipped topping and toffee bits.

Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.

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