| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cakes, Chocolate, Desserts | 20 | Servings | ||
INGREDIENTS
| LIZ JONES-VXRF36B | ||
| 1 | pk | Fudge brownie mix |
| 4 | oz | Hershey's Chocolate Syrup |
| 1/2 | c | Kahlua or coffee liqueur |
| 3 | pk | Chocolate Mousse; instant |
| 24 | oz | Cool Whip |
| 8 | Heath bars or Skors |
INSTRUCTIONS
1. Bake the fudge brownie mix according to directions. 2. While it is baking, mix together the chocolate syrup and the Kahlua. Pour about half of that mixture into the serving dish. 3. When the brownie is done and cooled, break it up and put into the dish (on top of the syrup mixture.) Mashing it is OK. 4. Pour half of what is left of the syrup mixture on top of the brownie mix, and refrigerate. 5. Make the Mousse according to package directions. 6. Spread the mousse on top of the cake. 7. Spread the cool whip on top of the mousse. 8. Drizzle the remaining chocolate syrup on top of the whip cream or top of each serving as it is served. 9. Break up the heath bars and sprinkle them betweem layers. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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