Every time we have a church supper, I have to make this. It’s a favorite!
Original recipe makes 1 – punch bowl
Ingredients
1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee
Directions
- Prepare brownies according to package directions. Let cool.
- Mix pudding according to package directions.
- In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
- Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving.
- Refrigerate. Best if made the day before you serve it.
Nutrition
Calories: 330 kcal
Carbohydrates: 49.5 g
Cholesterol: 4 mg
Fat: 14.9 g
Fiber: 1.7 g
Protein: 2.3 g
Sodium: 330 mg
