1 pkg. (20 to 23 oz.) brownie mix
2 tbsp. coffee liqueur (optional)
1 1/2 c. half and half or milk
1 pkg. (4 serving size) Jello Chocolate Flavor Instant Pudding and Pie Filling
3 c. (8 oz.) Cool Whip Extra Creamy Whipped Topping, thawed
1 c. frozen raspberries, thawed
1/2 c. chopped toasted pecans
4 pkgs. (1.4 oz. each) chocolate-covered English toffee, chopped

Prepare brownies as directed on package. Sprinkle warm brownies with 1 tablespoon liqueur. Cool in pan; cut into 1/2 inch squares.

Pour half and half into bowl. Add pudding mix. Whisk until blended. Let stand 5 minutes. Fold in 2 cups whipped topping and remaining liqueur. Chill 1 hour.

Layer brownies, raspberries, pecans, toffee and pudding mixture in 2 quart serving bowl; top with remaining whipped topping. Makes 16 servings.