1 box (19.8 oz.) fudge brownie mix with ingredients for preparation
1/4 c. coffee liquor or sweetened black coffee
3 boxes (3.5 oz. each) instant chocolate mousse with ingredients for preparation
1 container (12 oz.) frozen whipped topping, thawed
8 to 9 oz. chocolate covered toffee candy, crushed (Heath bar)
1 c. chopped pecans

Preheat oven and prepare brownie mix according to package directions. Bake as directed; let cool. With a fork, prick holes in surface. Pour liquor over top; set aside.

Prepare mousse according to package directions. Crumble half of the brownies in a trifle dish or large glass bowl. Layer half each of mousse, topping, toffee and nuts. Repeat layers with remaining ingredients. Refrigerate. Makes up to 24 servings.