It's a "Mr. Food" recipe from November, 1989. It's now in the Epworth United Methodist 2004 Cookbook titled: Our Centinnel Cookbook, Epworth United Methodist Church, The Light on the Corner" Corner of 4th & Main, Mount Vernon, Illinois
Ingredients
- 1-family size fudge brownie mix
- 1/4 to 1/2 cup Kahlua or coffee liquer*
- 3 (3.5 ounce) boxes Jell-o Chocolate Mousse**
- 8 (1.2 or 1.4 ounce) Skor or Heath candy bars
- 1-12 ounce container whipped topping
Directions
Bake brownies according to package directions, cool. Punch holes in brownies with fork, pour Kahlua* over brownies and set aside. Make chocolate mousse according to package directions. Break candy bars into small pieces in food processor or by tapping them with a hammer right in the wrapper. (You can also buy the Heath pieces already chopped). Crumble half of the soaked brownies and place in the bottom of a large glass dish. Cover with half of the mousse, layer with half the candy, then half of the whipped topping. Repeat layers with the remaining ingredients. Garnish with a few of the candy bits.
*Instead of the alcohol you may substitute a mixture of 1 tsp sugar and 4 tbsp leftover black coffee.
**You may also have to substitute for the chocolate mousse, I can't always find it. You could substitute with regular chocolate pudding.
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Submitted 7/24/07.
Source: Epworth United Methodist Church Centinnel Cookbook - Mt. Vernon, Illinois - 2004
Submitted By: Susan White
susan.white@att.net
Death by Chocolate