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Categories:Viewed: 13 - Published at: 6 years ago
Ingredients
- semi-sweet chocolate brownies
- 1 c. toasted pecans, chopped
- 2 Tbsp. coffee liqueur
- 2 c. half and half or milk
- 1 (4 serving size) pkg. Jell-O chocolate pudding
- 1 (8 oz.) container Cool Whip, thawed
- 1/2 pt. raspberries
- 4 pkg. Heath bars, chopped
Method
- Prepare brownies as directed.
- Sprinkle warm baked brownies with 1 tablespoon of the coffee liqueur.
- Cool in pan; cut into 1/2-inch squares.
- Pour half and half into large bowl.
- Add pudding mix and beat with a wire whisk until well blended, about 2 minutes.
- Let mixture stand 5 minutes.
- Gently stir in the remaining 1 tablespoon of coffee liqueur and 2 cups of the Cool Whip until well blended.
- Refrigerate 1 hour.
- Reserve a few raspberries and pecans for garnish.
- Layer 1/2 the brownies, remaining raspberries, 1/2 chopped Heath bars, pecans and 1/2 pudding mixture in a 2-quart glass bowl (or trifle bowl).
- Repeat layers.
- Garnish with remaining Cool Whip and raspberries. Refrigerate.
- Makes 16 servings.
