1Preheat oven to 350 degrees. Grease 13x9 pan with Crisco shortening or baking spray.
2Mix together espresso, eggs, 1/2 can Hershey's syrup, water, and brownie/cake mix (Tip: can substitute Gluten-Free brownie mix). Melt butter in microwavable bowl for 30 seconds, add to batter, and cream until there are no noticeable lumps (about 2 minutes).
3Place batter in pan and cook for 25-30 minutes (check every 5 minutes starting at 20 minutes, test with fork or toothpick in middle to see if it comes up without any wet batter).
4Cool on rack for 30 minutes.
5Crush a box of Oreos in a ziploc bag till fine crumbs. Empty 2 packages of jello turtle pudding (but reserve topping that comes with pudding for later) into the ziploc and cut off a corner with a scissors. (can substitute jello chocolate refrigerated pudding or prepared instant jello chocolate pudding, 2 small or one large). Decorate brownies with the cake decorating (aka ziploc) tube.
6Drizzle Hershey's syrup over the top (canned works best).
7Make wave designs with Reddi Whip. Sprinkle the jello turtle topping on top.
8Serve immediately or chill overnight. Can put an ice cap of vanilla ice cream over each dish (I would use Whitey's if available, a Midwest Mississippi region favorite). Enjoy!