Direction

1. Preheat the oven to 325°F and coat a 9-inch pie plate with cooking spray.
2. Combine 1/3 cup of the coffee, brownie mix, 1 teaspoon of the vanilla paste, and egg whites in a medium bowl until fully blended. Pour batter into pan. Bake for 20-22 minutes or until it gently springs back when touched in the center. Set aside and allow to cool.
3. Combine 2 tablespoons of the coffee, milk and 1 teaspoon of vanilla paste in a bowl, whisk lightly and then add pudding mix. Whisk until mixture thickens. Using a spatula, fold in 2 cups of the whipped topping until fully blended. Spread over brownie base.
4. Whisk together the remaining 2 cups of the whipped topping with the remaining 1 teaspoon of vanilla bean paste. Spread over chocolate pudding mixture for the final layer.
5. Garnish desired and refrigerate until ready to serve.