Chocolate Trifle

*Recipe from my friend, Sara*

1 batch of Kirsten's Brownies (previous post), baked and cooled

8 oz container frozen whipped topping thawed
3.9 oz package instant chocolate pudding mix

12 oz container frozen whipped topping thawed
1/2 Cup water

14 oz can sweetened condensed milk

8 oz. bag Heath Milk Chocolate Toffee Bits

-Cut cooled brownies into 1 inch squares (I make them cake like brownie)

-In large bowl combine pudding mix, water, and sweetened condensed milk. Mix until smooth. Fold in 8 oz whipped topping until no streaks remain

-Layer in trifle bowl: place 1/2 brownies on the bottom, the spread 1/2 of the pudding mixture on top of the brownies, and then 1/2 of the 12 oz whipped topping. Sprinkle 1 cup of the milk chocolate toffee bits on top of whipped topping. Repeat layers.

Refrigerate 8 hours before serving for chocolate mousse to set.

*I have used homemade whipped cream with this recipe and it's delicious, but makes it much more rich. The whipped topping seems to balance out the sweetness and richness of the dessert.

**Using the Hershey's Heath Milk Chocolate Toff Bits is cheaper than buying the Heath candy bars and it saves you time, but the candy bars work great, as well. It takes 3 King Size candy bars, crushed into small pieces.