1 pkg. (18.25 oz.) brownie mix
1 3/4 c. cold milk
2 pkg. (3.4 oz. each) white chocolate instant pudding and pie filling
1/4 c. warm water
4 tsp. instant coffee granules
12 oz. frozen whipped topping, thawed
3 toffee bars (1.5 oz. each), coarsely chopped

Prepare and bake brownie mix according to directions for a cake-like brownie. Cool completely and cut into cubes. In a mixing bowl, whisk pudding mix into the milk until mixture begins to thicken. Dissolve coffee granules into warm water, add to pudding mixture; mixing well. Fold in 2 cups whipped topping. Chop toffee bars. Layer 1/3 of brownie cubes in bottom of glass serving bowl. Top with 1/3 of the pudding mixture, pressing lightly, and 1/3 of chopped toffee. Repeat layers 2 more times. Decorate with remaining whipped topping and remaining toffee bar. Chill 30 minutes before serving.