Mocha Fudge Delight

• 1/2 cup water
• 1 Tbsp. instant decaffeinated coffee granules
• 2 tsp. vanilla extract, divided
• 1 box light fudge brownie mix
• 1/2 cup egg substitute
• 3 cups frozen reduced-calorie whipped topping, thawed and divided
• 2 1/2 cups skim milk
• 3 Tbsp. Kahlua or other coffee-flavored liqueur, divided
• vegetable cooking spray
• 1 pkg. sugar free chocolate-flavored instant pudding (2.1 oz.)

Combine hot water and coffee granules in a medium bowl; stir well. Add brownie mix, 1 tsp. vanilla and egg substitute; stir until well blended. Pour mixture in a 9" x 13" pan coated with cooking spray.

Bake at 325 degrees for 22 minutes. Let crust cool completely. Combine milk, 2 Tbsp. Kahlua, remaining 1 tsp. vanilla and pudding mix in a bowl; beat at medium speed with an electric mixer for 1 minute. Gently fold in 1½ cups whipped topping. Spread pudding mixture evenly over brownie crust. Combine remaining Tbsp. Kahlua and remaining 1½ cups whipped topping. Spread whipped topping mixture over pudding mixture.

Yield: 18 servings.
4 POINTS per serving

Nutritional information:
Calories per serving: 193; Fat: 3.9g; Carbohydrate: 35g; Sat. Fat: 2.3g Sodium: 150mg; Protein: 4g; Dietary Fiber: 1.2g