Butterscotch Brownie Trifle
 
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 ½ cup toffee bits
Instructions
  1. Prepare the butterscotch pudding according to the package and place in the fridge to chill. Bake the brownies according to the box or directions.
  2. Allow to cool 5-10 minutes then remove from the pan, no need to be gently.
  3. Break into chunks and place half the brownies into the bottom of a trifle dish.
  4. Spoon half the pudding on top of the brownies, add half the whipped cream, then sprinkle on the toffee bits.
  5. Repeat the layers again ending with the toffee bits.
  6. Refrigerate at least 8 hours or overnight before serving.
Recipe by Till Then Smile Often at http://tillthensmileoften.com/uncategorized/butterscotch-brownie-trifle/