Brownie Trifle
1 (19.8-oz) pkg. fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
1/2 cup fat-free cholesterol-free egg product
1 Tbsp. 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-oz size) package English toffee bits (reserving 2 tablespoons for garnish)
1 (8-oz) container frozen fat-free whipped topping, thawed
Preheat oven to 350°F. 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.
Serves 20
Per serving:
Calories 256
Fat 10
Sat Fat 3
Protein 3
Fiber 1
Sodium 441
Carbohydrates 39
WW points 6