I love trifle because it hits every craving at once: rich chocolate, creamy pudding, light whipped topping and a crunch. This Brownie Trifle is a hands-off crowd-pleaser. It comes together with boxed brownie mix and pantry staples, but it looks and tastes far from “boxed.”

Think of this as a layered celebration that’s forgiving and fast. You can bake the brownies ahead, assemble at the last minute, or make it a day in advance. The textures hold up well — fudgy brownie chunks, silky pudding and that crunchy toffee on top.

I write recipes that work on real days, not lab-perfect ones. Below you’ll find exactly what to buy, step-by-step assembly from the package directions provided, and practical tips to avoid common mistakes. Let’s get your trifle on the table.

What You’ll Gather

Below are the exact ingredients called for. Read through, gather them, and give the whipped topping time to thaw if it’s coming from the freezer. I include short notes on each ingredient to help you understand its role.

Ingredients

218-ounce Ghirardelli Brownie Mixes plus the ingredients to make the brownies: eggs, water and vegetable oil — these mixes provide the fudgy brownie base; follow package directions for best results.
13.9-ounce box instant chocolate pudding mix — gives the trifle its intensely chocolatey, set pudding layer.
⅔cupswhole milk — hydrates the instant pudding; use whole milk for the creamiest texture.
114-ounce can sweetened condensed milk — adds sweetness, body and a richer mouthfeel to the pudding layer.
28-ounce containers frozen whipped topping (Cool Whip), thawed — lightens the pudding when folded in and provides the top clouds of creamy topping; keep some reserved for the final layer.
18-ounce bag Heath Milk Chocolate English Toffee Bits — adds crunch and a chocolate-covered toffee flavor that contrasts with the soft layers.

Build Brownie Trifle Step by Step

Preheat oven to 325°F. Line a 9 x 13-inch baking pan with foil, leaving an inch or two of overhang on the short sides to use as handles to lift the brownies out once cooled. Spray the foil with nonstick cooking spray.
Prepare the brownie mixes listed in the ingredients according to their package directions (use the eggs, water, and vegetable oil called for). Pour the batter into the prepared pan, bake for 45 minutes, then cool completely in the pan. Use the foil overhang to lift the cooled brownies from the pan and cut into 1-inch squares.
Make the pudding layer: in a large bowl, combine the instant chocolate pudding mix, the 2/3 cup whole milk, and the sweetened condensed milk from the ingredients. Whisk until smooth and the mixture begins to set.
Fold whipped topping into the pudding: gently fold about half of the total whipped topping listed in the ingredients into the pudding mixture until no streaks remain. Keep the remaining whipped topping refrigerated and reserved for layering.
Assemble the trifle in a trifle bowl or large glass bowl: arrange half of the brownie squares in an even layer on the bottom.
Top the brownie layer with half of the pudding mixture, then sprinkle one-third of the toffee bits evenly over the pudding. Spread approximately half of the reserved whipped topping over the toffee (use enough to form an even layer).
Repeat the layers: place the remaining brownie squares, spread the remaining pudding mixture over them, sprinkle another one-third of the toffee bits, and spread the remaining reserved whipped topping on top.
Finish and chill: sprinkle the remaining one-third of the toffee bits over the top. Cover the trifle and refrigerate for 3–4 hours (or longer) to set before serving.

The Upside of Brownie Trifle

This is a make-ahead dessert that actually improves with short refrigeration. The flavors meld and the pudding sets around the brownie pieces, so every spoonful has a little of everything. You get the drama of a layered dessert with very little technique.

Because it starts with boxed brownie mix and instant pudding, assembly time is short. That makes this trifle ideal for parties, potlucks, or when you need a reliable dessert without a late-night bake. It’s forgiving: slightly overbaked brownies still work, and the pudding hides minor imperfections.

If You’re Out Of…

If you find you don’t have everything on hand, choose simple, practical fixes. For example, if you don’t have enough toffee bits, leave the missing third off and add extra chocolatey depth by sprinkling a few reserved brownie crumbs on top. If the whipped topping hasn’t fully thawed, plan extra time in the fridge so it whips in evenly when folded into the pudding. Small adjustments like these keep the assembly smooth without changing the character of the dessert.

Must-Have Equipment

9 x 13-inch baking pan — for baking the brownies as directed.
Foil and nonstick spray — foil with overhang makes removing the brownies effortless.
Trifle bowl or large glass bowl — clear sides show off the layers and help assemble even layers.
Mixing bowls — one for pudding and one for folding in whipped topping.
Whisk and rubber spatula — whisk for the pudding, spatula for gentle folding.
Sharp knife and cutting board — to cut the cooled brownies into 1-inch squares.
Measuring cups — for the 2/3 cup milk and accurate pudding mixing.

Frequent Missteps to Avoid

Here are the most common mistakes and how to sidestep them:

Baking brownies too long: Overbaked brownies dry out and won’t meld into the pudding. Bake the time called for and cool completely before cutting.
Assembling with hot brownies: Warm brownie pieces will soften the pudding and whipped topping prematurely. Cool completely in the pan, then lift out with the foil overhang.
Folding aggressively: Fold the whipped topping into the pudding gently. Over-mixing will deflate the topping and give you a dense, flat layer.
Skipping the chill time: The trifle needs at least 3–4 hours to set. Serving too soon gives you loose layers instead of clean scoops.

Make It Fit Your Plan

Use the trifle’s natural flexibility to fit your schedule.

Timing and scaling

Make ahead: Bake the brownies the day before. Store wrapped and assemble the next day for less day-of work.
Serving size: This recipe fills a standard trifle bowl and feeds a crowd. For smaller groups, use a smaller glass bowl or individual glasses and scale layers down visually.

For parties, assemble a full trifle ahead and refrigerate. For smaller households, layer into individual glasses — they look polished and make serving simple.

Behind-the-Scenes Notes

The layering order matters. Brownies on the bottom give a stable, chocolate base that soaks up a little pudding and becomes pleasantly tender. The pudding’s thicker consistency, thanks to sweetened condensed milk, holds its shape between brownie layers. Folding whipped topping into only half the pudding keeps some lighter whipped topping reserved for the top, so the trifle has both structure and cloud-like finish.

Toffee bits are the crunchy counterpoint — their texture and sweet-to-salty notes cut through the richness. Sprinkle them evenly so every scoop gets some crunch.

Refrigerate, Freeze, Reheat

Plan storage like this:

Refrigerate: Cover the trifle tightly and refrigerate for at least 3–4 hours to set. It will keep well for 2–3 days, though textures soften a bit each day.
Freeze: Freezing the assembled trifle is not recommended because whipped topping and pudding change texture when thawed. If you must freeze, freeze the brownie component separately, then assemble after thawing other components.
Reheat: This is a cold dessert; don’t reheat. If you want warm elements, serve warm brownies on the side, but the trifle itself should be served cold.

Your Top Questions

How long should I let it set? At least 3–4 hours in the refrigerator. Overnight is fine and often yields cleaner slices when scooped.

Can I use homemade brownies? Yes. The directions use brownie mix, but homemade brownies with a similar texture will work. Ensure they cool completely before cutting.

Can I swap pudding flavor? You can experiment, but chocolate pudding pairs best with the brownies and toffee. If you try another flavor, be mindful of how it complements the chocolate base.

Can I make individual trifles? Absolutely. Layer into parfait cups or mason jars using the same proportions but smaller quantities.

Bring It to the Table

Presentation is simple: keep the trifle in its glass bowl so the layers show, and bring it straight from the fridge. Spoon generous portions so each person gets brownie, pudding and toffee in every serving. If you like, add a few extra toffee bits on each plate as a garnish just before serving so the crunch is prominent.

Use a wide serving spoon and wipe the lip of the bowl for a tidy look between servings. This is a dessert that reads elegant but behaves hospitably — rustic spoonfuls are expected and welcome.

If you need a quick last-minute flourish, shave a few squares of brownies across the top or scatter a handful of reserved toffee bits. Keep it simple and enjoy — that’s the point of a trifle that both looks impressive and is easy to make.

Print Recipe Save it for later

Brownie Trifle

Layered trifle dessert with brownies, instant chocolate pudding mixed with sweetened condensed milk, whipped topping, and Heath toffee bits.

Prep Time1 30

Cook Time40

Total Time4 30

Course: Dessert

Servings: 10 servings

Ingredients

218- ounce Ghirardelli Brownie Mixes plus the ingredients to make the brownies: eggs water and vegetable oil
13.9- ounce box instant chocolate pudding mix
2/3 cupswhole milk
114- ounce can sweetened condensed milk
28- ounce containers frozen whipped topping Cool Whip, thawed
18- ounce bag Heath Milk Chocolate English Toffee Bits

Instructions

Preheat oven to 325°F. Line a 9 x 13-inch baking pan with foil, leaving an inch or two of overhang on the short sides to use as handles to lift the brownies out once cooled. Spray the foil with nonstick cooking spray.
Prepare the brownie mixes listed in the ingredients according to their package directions (use the eggs, water, and vegetable oil called for). Pour the batter into the prepared pan, bake for 45 minutes, then cool completely in the pan. Use the foil overhang to lift the cooled brownies from the pan and cut into 1-inch squares.
Make the pudding layer: in a large bowl, combine the instant chocolate pudding mix, the 2/3 cup whole milk, and the sweetened condensed milk from the ingredients. Whisk until smooth and the mixture begins to set.
Fold whipped topping into the pudding: gently fold about half of the total whipped topping listed in the ingredients into the pudding mixture until no streaks remain. Keep the remaining whipped topping refrigerated and reserved for layering.
Assemble the trifle in a trifle bowl or large glass bowl: arrange half of the brownie squares in an even layer on the bottom.
Top the brownie layer with half of the pudding mixture, then sprinkle one-third of the toffee bits evenly over the pudding. Spread approximately half of the reserved whipped topping over the toffee (use enough to form an even layer).
Repeat the layers: place the remaining brownie squares, spread the remaining pudding mixture over them, sprinkle another one-third of the toffee bits, and spread the remaining reserved whipped topping on top.
Finish and chill: sprinkle the remaining one-third of the toffee bits over the top. Cover the trifle and refrigerate for 3–4 hours (or longer) to set before serving.