30 Days of Holiday: Kahlua Brownie Trifle

My sister introduced me to this trifle.  Since then, I "borrowed" the recipe several times until I finally remembered to slide it into a sleeve and add it to my cookbook.  Her version called for mousse rather than pudding, and if you wanted to use mousse you could certainly do that.  Whatever you use, be prepared to make it over and over, again.
The reason this came to mind for today's posting was a question posed by a facebook friend and my son's incessant reminder, "Don't forget to make the trifle for Thanksgiving.  You promised!"
Fortunately for all of us, this recipe is very easy to make.  You don't have to use a trifle dish, but I recommend it as it makes for a showy presentation, and you won't have to worry about leaving the dish.  There won't be any leftovers...

What's In It:

1 13x9 pan of brownies  (You can use a mix or your favorite recipe.  Keep in mind, the better the brownie, the better the trifle.)
1/2 c. Kahlua
3 3.9 oz pkg. chocolate instant pudding mix (Fat free or sugar free is ok.  If you prefer to use mouse mix instead, you will need 2 boxes.  Prepare according to pkg. directions)
4 c. milk
1 12 oz container Cool Whip (I specify Cool Whip because I think there is a difference.  You may use "lite" if you prefer.)
6 1.4 oz (full size) Heath candy bars (You may use Skor.  I prefer Heath as it seems nuttier)

How To Make It:

Prick brownies with fork at 1-inch intervals.  Brush with Kahlua.
Allow to cool and crumble, with hands, into pieces.
Empty 3 boxes of pudding mix into large bowl.  Add 4 cups milk.  Mix well.
Place 1/3 crumbled brownies in bottom of trifle dish.
Top with 1/3 each:  pudding, Cool Whip, and candy bars.
Repeat layers twice more, ending with an additional layer of whipped topping.
Cover and chill at least 8 hours before serving.
Just before serving, top with additional candy pieces or chocolate curls.

Makes 16 servings.

Adapted from a recipe originally printed in Southern Living magazine.

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