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.