1/3 cup hot water
4 tsp. instant coffee granules, divied
1/2 (19.5) box light fudge brownie mix (about 2 cups)
2 tsp. vanilla extract, divided
2 egg whites
3/4 cup 1 percent low-fat milk
Vegetable cooking spray
3 Tbsp. coffee-flavored liqueur, divided
1 (3.9 oz.) package chocolate-flavored instant pudding mix
3 cups frozen reduced-calorie whipped topping, thawed and divided
Chocolate curles (optional)
1. 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° for 22 minutes. Let crust cool completely.
2. Combine milk, 2 tablespoons liqueur, 1 teaspoon coffee granules, remaining 1 teaspoon vanilla, and pudding mix in a bowl; beat at medium speed for 1 minute. Gently fold in 1 1/2 cups whipped topping. Spread pudding mixture evenly over brownie crust.
3. Combine remaining 1 tablespoon liqueur and remaining 1 teaspoon coffee granules in a 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 cover loosely and refrigerate. Enjoy!
Note: Store remaining brownie mix in the refrigerator in a zip-lock bag. It can be used for another brownie crust mix or for a small pan of brownies. To make brownies; combine brownie mix (about 2 cups), with 1/4 cup water, 1 lightly beaten egg; stir just until combined. Bake in an 8-inch square pan coated with cooking spray at 350° for 22-25 minutes.