1/2 cup water
1 tablespoon instant decaffeinated coffee granules
2 teaspoon vanilla extract, divided
1 box light fudge brownie mix
1/2 cup egg substitute
3 cups frozen reduced-calorie whipped topping, thawed and divided
2-1/2 cups skim milk
3 tablespoon Kahlua or other coffee-flavored liqueur, divided
vegetable cooking spray
1 pkg. sugar free chocolate-flavored instant pudding (2.1 oz.)
Optional – chopped nuts, M&M’s
Combine hot water and coffee granules in a medium bowl; stir well. Add brownie mix, 1 teaspoon vanilla and egg substitute; stir until well blended. Pour mixture in a 9″ x 13″ pan coated with cooking spray. Bake at 325 degrees for 22 minutes. Let crust cool completely. Combine milk, 2 tablespoon Kahlua, remaining 1 teaspoon vanilla and pudding mix in a bowl; beat at medium speed with an electric mixer for 1 minute. Gently fold in 1 cup whipped topping. Spread pudding mixture evenly over brownie crust. Combine remaining tablespoon Kahlua and remaining 1= cups whipped topping. Spread whipped topping mixture over pudding mixture. Garnish with chopped nuts or chopped M&M’s if desired (garnish not part of nutritional analysis).
Makes 18 servings.
Calories 193 Fat 3.9 g Carbs 35 g Sodium 150 mg Fiber 1.2 g.