Ingredients:
1 (20 ounce) packages brownie mix, prepared with 1/2 cup pecans if desired, still warm ( 8 inch square pan size)
1/2 cup chopped pecans ( additional to above)
2 tablespoons Kahlua
2 cups milk
1 (3 1/2 ounce) boxes instant chocolate pudding mix or 1 (3 1/2 ounce) boxes vegetarian instant chocolate pudding mix
1 (8 ounce) containers Cool Whip, thawed
1/2 pint raspberries
4 Skor candy bars or 4 Heath candy bars, chopped
Directions:
Sprinkle warm brownies with 1 tbl Kahlua.
Allow to cool completely and cut into 1/2 inch squares.
Pour milk into large bowl and add pudding mix.
Beat with whisk until blended for 2 minutes.
Let stand 5 minutes.
Gently stir in remaining Kahlua and 2 cups of Cool Whip until well blended.
Refrigerate for 1 hour.
Reserve a few raspberries and pecans for garnish.
Layer half of the brownies, half of the raspberries, half of the chopped candy bars, half of the pecans and half of the pudding mixture into a 2 quart glass bowl or trifle dish.
Repeat layers and and top with remaining Cool Whip.
Sprinkle with reserved raspberries and pecans.
Refrigerate until ready to serve.
Servings: 16
Time preparation: 30 min.
Time total: 60 min.