Butterscotch is one of my favorite flavors aside from Caramel. I got an idea for this recipe one night, and then work decided to have a potluck and I knew this recipe would be great for a crowd so I decided to make it for my co-workers. You can also make it using individual servings too. The thing I love about trifles is the ingredients all meld together to get one spoonful of ooey gooey goodness. The mixture of the brownie, butterscotch and the heath bar crunch really make you wanting seconds, or maybe that is just me. I say make it, and be your own judge just don’t say I didn’t warn you when you go back for more. 😉

Ingredients:
1 (9×13-inch pan) batch of brownies (packaged mix or homemade – I used Steph’s homemade version) ~ 2 (1 oz ounce) package instant butterscotch pudding mix (I used sugar free) ~ Milk for pudding (according to package) ~ 16oz tub of frozen whipped topping, thawed (CoolWhip) ~ approximately 1/2 cup toffee bits
Directions:
Prepare the butterscotch pudding according to the package and place in the fridge to chill. Bake the brownies according to the box or directions. Allow to cool 5-10 minutes then remove from the pan, no need to be gently. Break into chunks and place half the brownies into the bottom of a trifle dish. Spoon half the pudding on top of the brownies, add half the whipped cream, then sprinkle on the toffee bits.

Repeat the layers again ending with the toffee bits. Refrigerate at least 8 hours or overnight before serving.

- 1 (9×13-inch pan) batch of brownies (packaged mix or homemade - I used
- Steph's homemade version) ~ 2 (1 oz ounce) package instant butterscotch pudding mix (I used sugar free) ~ Milk for pudding (according to package) ~ 16oz tub of frozen whipped topping, thawed (CoolWhip) ~ approximately ½ cup toffee bits
- Prepare the butterscotch pudding according to the package and place in the fridge to chill. Bake the brownies according to the box or directions.
- Allow to cool 5-10 minutes then remove from the pan, no need to be gently.
- Break into chunks and place half the brownies into the bottom of a trifle dish.
- Spoon half the pudding on top of the brownies, add half the whipped cream, then sprinkle on the toffee bits.
- Repeat the layers again ending with the toffee bits.
- Refrigerate at least 8 hours or overnight before serving.