Ingredients

1 brownie mix, prepared, cooled and cut into cubes
2-8 ounce containers of whipped topping
1 small package instant white chocolate pudding mix
1 cup milk
1 tablespoon instant coffee or espresso mixed with 1 tablespoon hot water
2-1 pound Symphony bars with toffee and almonds, chopped

Instructions

Mix the milk, pudding, coffee mixture and one container of whipped topping together to form the coffee cream.

In a large glass bowl place a layer (about 1/3) of the brownie cubes, then 1/2 of the coffee cream, 1/2 of the Symphony bars and repeat. Top with remaining brownies. Top those with the remaining container of whipped topping. Enjoy!

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