550 g brownie mix
415 ml cold milk
180 g instant white chocolate pudding mix
3 g instant coffee granules
30 ml warm water
475 ml frozen whipped topping, thawed
117 g chocolate covered toffee bars, chopped
Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.