1/3 c. hot water
4 tsp. instant coffee granules, divided
1/2 box light fudge brownie mix (about 2 cups)
2 tsp. vanilla extract, divided
2 egg whites
Vegetable cooking spray
3/4 c. 1% low-fat milk
3 tbsp. Kahlua or other coffee-flavored liqueur, divided
1 pkg. (3.9 oz.) chocolate-flavored instant pudding and pie filling mix
3 c. frozen reduced-calorie whipped topping, thawed and divided
Chocolate curls (optional)

Combine hot water and 2 teaspoons coffee granules in a medium bowl; stir well. Add brownie mix, 1 teaspoon vanilla and egg whites; stir until well blended. Pour mixture into a 9-inch pie plate coated with cooking spray.

Bake at 325°F for 22 minutes. Let crust cool completely.

Combine milk, 2 tablespoons Kahlua, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla and pudding mix in bowl; beat at medium speed of mixer 1 minute. Gently fold in 1-1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust. Combine remaining 1 teaspoon coffee granules and remaining 1 tablespoon Kahlua in bowl; stir well. Gently fold in remaining 1-1/2 cups whipped topping. Spread whipped topping mixture over pudding mixture. Garnish with chocolate curls, if desired. Serve immediately or store loosely covered in refrigerator.

Serves 8.