Tiramisu Brownie Trifle

Preheat oven to 375°F. Line Large Sheet Pan with a 20-in. piece of Parchment Paper; set aside. Prepare brownie mix according to package directions. Pour batter into pan; bake 20-22 minutes or until wooden pick inserted in center comes out clean. Remove brownie from pan to Stackable Cooling Rack.
Meanwhile, attach open star tip to Easy Accent® Decorator. Fill with about 3/4 cup of the whipped topping; set aside. Chop 1 1/2 of the chocolate bars using Food Chopper; set aside. For filling, combine 1/2 cup coffee liqueur, water and instant coffee in Small Batter Bowl; stir until dissolved using Stainless Whisk. In Stainless (4-qt.) Mixing Bowl, whisk cream cheese until smooth. Gradually add coffee mixture to cream cheese; whisk until smooth. Add pudding mix to cream cheese mixture; whisk until mixture begins to thicken. Fold in remaining whipped topping and chopped chocolate using Master Scraper; set aside.
Cut brownie into 1-in. cubes using Pizza Cutter. If desired, using Chef's Silicone Basting Brush, brush brownie cubes with additional 1/2 cup coffee liqueur.
To assemble trifle, place one-third of the brownie cubes into Trifle Bowl. Layer one-third of the filling evenly over brownies. Repeat layers two more times. Pipe whipped topping in rows 1/2 in. apart over filling. Grate remaining chocolate bar over whipped topping using Rotary Grater.

Ingredient :

1 pkg (18-21 oz/450 g) fudge brownie mix (plus ingredients to make brownies)
1 container (16 oz/1.5 L) frozen whipped topping, thawed, divided
2 bars (1.45 oz/41 g each) dark chocolate candy, divided
1/2-1 cup (125-250 mL) coffee liqueur (see Cook's Tip), divided
1/2 cup (125 mL) water
3 tbsp (45 mL) instant coffee granules
2 pkg (8 oz/226 g) each cream cheese, softened
1 pkg (3.3 oz/102 g) vanilla instant pudding and pie filling