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

Hawaiian Dream Cake

This is a yummy cake that blends coconut, pineapple and lemon for a nice tropical taste.  Let this one chill for at least 5 hours so the flavors can blend.  Makes for a really moist and yummy dessert!

1 yellow cake mix
1 small box (3 oz.) instant lemon pudding
2 cups cold milk
8 oz. cream cheese, softened
1 – 20 oz. can crushed pineapple, drained really well
1 – 8 oz. Cool Whip
coconut

  1. Bake cake according to box directions in a 9″ x 13″ glass dish.  Allow to cool.
  2. Beat together pudding mix, milk and cream cheese, then fold in pineapple.
  3. When cake has cooled, spread with mixture.
  4. Spread Cool Whip over mixture and sprinkle with coconut (amount to your desire)
  5. Refrigerate for at least 5 hours, or overnight.