1 package (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
2/3 cup vegetable oil
1/4 cup water
1 tablespoon instant coffee granules or crystals
2 eggs
1 box (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups cold milk
1 bag (8 oz) toffee bits
1 container (8 oz) frozen whipped topping, thawed
1. Heat oven to 350ºF. Grease bottom only of 13x9-inch pan. In medium bowl, stir brownie mix, oil, water, coffee granules and eggs until well blended. Spread in pan.
2. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.
3. Cut brownies into 1-inch squares. Place half of the squares in bottom of 3-quart glass bowl. Make pudding mix as directed on box for pudding, using 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.
4. Cover; refrigerate at least 4 hours before serving. Store covered in refrigerator.
