Irish Cream-Topped Brownie Dessert

Brownie Base:
1 10oz. box fudge brownie mix
¼ cup vegetable oil
2 tbsp. Irish cream liqueur
2 Eggs

Irish Cream Topping:
1 cup whipping cream
¼ cup milk
¼ cup vanilla instant pudding and pie filling mix (half of 3.4 oz box)
3 tbps. Irish cream liqueur
1 bar chocolate-covered toffee candy, crushed

Heat oven to 350° Grease bottom only of 8" square pan with shortening. In large
bowl, stir brownie mix, oil, 2 tbsp. liqueur and the eggs with
spoon about 50 strokes or until blended. Spread batter in pan. Bake
23 to 26 minutes or until toothpick inserted in center comes out clean.
Cool completely, about 1 hour.

In medium bowl, beat whipping cream, milk, pudding mix and 3 tbsp. liqueur with
electric mixer on high speed 4 to 6 minutes or until soft peaks form.
Spread mixture over cooled brownies. Sprinkle with crushed candy. Cover;
refrigerate at least 2 hours before serving. Cut into squares. Store in refrigerator.