Recipe courtesy of Pam's Midwest Kitchen Korner


1 family-size fudge brownie mix

½ cup Kahlúa or coffee liqueur

2 (4.2 ounce) boxes Dr. Oetker Double Chocolate Mousse Supreme

8 (1.4 ounce) Skor or Heath candy bars

1 (12 ounce) container frozen whipped topping, thawed


Preheat oven and bake brownies according to package directions.

Allow to cool completely.

Using a fork, prick holes in the top of the brownies.

Drizzle with Kahlúa.  Set aside.

Make chocolate mousse according to package directions.

Break Skor candy bars into small pieces by tapping on them with a hammer while in the wrapper.

Crumble half of the soaked brownies and place in the bottom of a trifle bowl or large glass dish.

Cover with half the mousse.

Layer with ⅓ of the candy.

Spread half of the whipped topping over the layers.

Repeat layers with the remaining ingredients.

Garnish with remaining ⅓ candy bits.

Makes 24 servings