Toffee Brownie Trifle

1 package Fudge Brownie mix (9-in x 13-in pan)
2 1/2 cups cold milk
1 (3.4-ounce) package instant cheesecake or vanilla pudding
1 (3.4-ounce) package instant white chocolate pudding mix
1 (8-ounce) frozen whipped topping, thawed
3 large **Heath candy bars, chopped

DIRECTIONS:
Prepare and bake brownies according to package directions for cake-like brownies, using a greased 9-in. by 13-in. pan. Cool completely.

In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes (may need a shield for splatters). Fold in whipped topping. Cut the brownies into 1-in. cubes or break up with hands; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding and sprinkle with chopped candy bars. Repeat layers. Refrigerate for at least 2 hours before serving.

**Can use any type of candy bar: Butterfinger, Skor, Twix, etc.

Source: The Pampered Chef

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