Toffee Brownie Trifle

I love trifles for feeding a crowd.  This recipe called for cake-like brownies but the next time I make it I'll make them the regular way, with only two eggs instead of three.  The pudding combo was yummy (I used cheesecake and white chocolate) and you can never go wrong with toffee bits and mini chocolate chips.

Toffee Brownie Trifle

1 package brownie mix, prepared according to package directions (13 x 9 pan size)
2 1/2 cups cold milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (3.3 ounces) instant white chocolate pudding mix
1 carton (8 ounces) frozen whipped topping, thawed (I used 8 oz. heavy whipping cream, whipped with 1/3 c. powdered sugar.)
2 to 3 Heath candy bars (1.4 ounces each), chopped (Toffee baking bits and chocolate chips work great too!)

1.  In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. 
2.  Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers. Yield: 16 servings.