1/2 box 18.5-ounce box light fudge brownie mix (about 2 cups) (I used Duncan Hines Dark Chocolate Fudge)
2 teaspoon vanilla extract (divided use)
2 large egg whites
3/4 cup milk (1% or more use)
3 tablespoon coffee-flavored liqueur (divided)
1 3.9 oz package chocolate-flavored instant pudding mix (sugar free type okay)
3 cups whipped topping, lite (thawed and divided)
Steps:
Preheat oven to 325°. Coat a 9 inch pie dish with cooking spray.
In a mixing bowl,combine hot water and 2 teaspoons coffee granules. Stir well, then add 2 cups of the brownie mix, 1 teaspoon of the vanilla and the two egg whites. Stir until blended. There may be a few small lumps.
Transfer batter to the pie dish and bake at 325 for 22 minutes. Let cool completely on a cooling rack.
Clean out the bowl you used for the brownie mix (or grab a new one) and add milk, 2 tablespoons Kahlúa, 1 teaspoon coffee granules (or half a packet), 1 teaspoon vanilla, and pudding mix.
Beat by hand with a scraper for about 100 strokes or use an electric mixer for 30 seconds -- just enough to blend and work out any lumps. Gently fold in 1 1/2 cups whipped topping. Spoon pudding mixture over the brownie crust and spread evenly.
Combine 1 tablespoon Kahlúa and 1 teaspoon coffee granules (1/2 packet) in a bowl; stir well. Gently fold in remaining 1 1/2 cups whipped topping. Spread whipped topping mixture evenly over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in refrigerator.
Note: Nonalcoholic Mocha Version: When making the pudding mixture, substitute 2 tablespoons 1% low-fat milk for the Kahlúa. In the topping omit the Kahlua and dissolve the instant coffee granules in 1 tablespoon water.
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