Chocolate Cheesecake - Caramel Macchiato Trifle

I Invented this for Thanksgiving dinner, and it got rave reviews! If you have more time to prepare, I would suggest substituting real whipped heavy cream for the Cool Whip. You can also use Kahlua instead of Starbucks liqueur if you prefer. Time does not include the preparation time for the brownies or mousse. I usually make them a day ahead to make things easy on the day I am serving the trifle.

• Ready In: 30 mins
• Serves: 16

Ingredients

• 1 (20 ounce)  ghiradelli  double chocolate brownie mix
• 1⁄3 cup water
• 1⁄3 cup  vegetable oil
• 1  egg
• 4  tablespoons  coffee liqueur (like Starbucks)
• 1 (4 ounce) box  mocha  chocolate mousse mix
• 1 1⁄2 cups  cheesecake filling (Philadelphia Ready-To-Eat)
• 1 (8 ounce) container Cool Whip
• 5  crushed  Heath candy bars or 5  crushed  Skor candy bars

Directions

1. Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top.
2. Mix up box of chocolate mousse mix according to directions.
3. Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern.
4. Pipe or scoop 1/2 the mousse over the brownies.
5. Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse.
6. Pipe or scoop 1/2 of the Cool Whip over the cheesecake.
7. Sprinkle 1/2 of the Heath Bar over the top.
8. Repeat all again ending up with the Heath Bar pieces on top.
9. Serve immediately or refrigerate until ready to serve.