Tiramisu Brownie Trifle

By kayjayjohnson

Coffee liqueur makes a bold statement in the dramatic, decadent dessert. If desired, use our nonalcoholic variation as shown in our cook's tips. This dessert is the perfect ending to a perfect meal.

Ingredients

• 1 package fudge brownie mix, 18-21 ounces (plus ingredients to make brownies)
• 1 container frozen whipped topping, thawed, divided, 16 ounces
• 2 bars dark chocolate candy, divided, 1.45 ounces each
• 1/2 to 1 cup coffee liqueur, divided
• 1/2 cup water
• 3 tablespoons instant coffee granules
• 2 packages cream cheese, softened, 8 ounces each
• 1 package vanilla instant pudding and pie filling, 3.3 ounces

Details

Servings 20
Adapted from pamperedchef.com

Preparation

Step 1

Preheat oven to 375°F. 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 Stackable Cooling Rack.

Meanwhile, attach open star tip to Easy Accent® Decorator. Fill with about 3/4 cup of the whipped topping; set aside.

Chop 1 1/2 of the chocolate bars using Food Chopper; set aside.

FILLING:

Combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk. In Stainless (4-qt.) Mixing 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 using Master Scraper; set aside.

Cut brownie into 1-in. cubes using Pizza Cutter. If desired, using Chef's Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.

ASSEMBLY:

Place one-third of the brownie cubes into Trifle Bowl. Layer one-third of the filling evenly over brownies. Repeat layers two more times. Pipe whipped topping in rows 1/2 in. apart over filling. Grate remaining chocolate bar over whipped topping using Rotary Grater.

COOK'S TIPS:

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 Micro-Cooker®. Microwave on HIGH 2-3 minutes or until sugar is dissolved. Chill before using.