Save some room...

...for this AMAZING dessert! I heard rave reviews about our "Tiramisu Brownie Trifle", but never really thought I would try it on my own. That is, until a good friend of mine absolutely insisted that I make it. SO I did and let me tell you it is TO DIE FOR! Here are the simple instructions...

The Pampered Chef ®Tiramisu Brownie Trifle Recipe
1 pkg (18-21 oz) fudge brownie mix (plus ingredients to make brownies)
1 container (16 oz) frozen whipped topping, thawed, divided
2 bars (1.45 oz each) dark chocolate candy, divided
1/2-1 cup special coffee mixture (combine 3/4 cup water, 3/4 cup sugar, 2 tbsp instant coffee granules and 1 tsp rum extract in Large Micro-Cooker®. Microwave on HIGH 2-3 minutes or until sugar is dissolved), divided
1/2 cup water
3 tbsp instant coffee granules
2 pkg (8 oz each) cream cheese, softened
1 pkg (3.3 oz) vanilla instant pudding and pie filling

Preheat oven to 375°F. 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, fill medium-sized Ziplock bag 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 "special coffee mixture", 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 "special coffee mixture".
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. Squeeze whipped topping in rows over filling. Grate remaining chocolate bar over whipped topping using Rotary Grater.
Yield: 20 servings