Ingredients

• 1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
• 1 container (16 ox) frozen whipped topping, thawed, divided
• 2 bars (1.45 oz each) dark chocolate candy, divided
• 1/2 - 1 cup coffee liqueur^[To make a substitution for coffee liqueur, combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules, and 1 tsp rum extract in large bowl. Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.]
• 1/2 cup water
• 3 tbsp instant coffee granules
• 2 pkg (8 oz each) cream cheese, softened
• 1 pkg (3.3 oz) vanilla instant pudding and pie filling

Directions

1. Preheat oven to 375 degrees. Line large sheet pan with a 20-in. piece of parchment paper; set aside. Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to wire rack.
2. Meanwhile, attach open star tip to pastry tube. Fill with about 3/4 cup of the whipped topping; set aside. Chop 1 1/2 of the chocolate bars; set aside. For filling, combine 1/2 cup coffee liqueur, water and instant coffee in small bowl; stir until dissolved using wire whisk. In 4-qt bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate; set aside.
3. Cut brownies into 1-in. cubes using pizza cutter. If desired, brush brownie cubes with additional 1/2 cup coffee liqueur.
4. To assemble trifle, place one-third of the brownie cubes into trifle bowl. Layer one-third of the filling evenly over the brownies. Repeat layers two more times. Pipe whipped topping in rows 1/2 in. apart over filling. Grate remaining chocolate bar over whipped topping.