1 pkg (18.25 oz) brownie mix, prepared and cooled completely
1 ¾ c cold milk
2 pkg (3.4 oz) white chocolate instant pudding
¼ c warm water
4 tsp instant coffee granules
2 c whipped cream
3 toffee bars (1.5 oz each), coarsely chopped
In large bowl, whisk pudding mix into milk until mixture begins to thicken. Dissolve coffee granules in warm water; add to pudding mixture, mixing well. Fold in whipped cream.
Cut brownies into 1-inch cubes. Chop toffee bars. Layer 1/3 of brownie cubes into bottom of attractive glass bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of the chopped toffee. Repeat 2 times.
Chill 30 minutes before serving.