Ingredients
Equipment
Method
Directions:
- Step 1: Prepare the Brownies - Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the Ghirardelli brownie mixes with the eggs, water, and vegetable oil. Use a whisk to mix until the batter is smooth.
- Step 2: Bake the Brownies - Pour the brownie batter into a greased 9x13-inch baking dish. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove from the oven and let cool completely.
- Step 3: Prepare the Chocolate Pudding - In another mixing bowl, whisk together the instant chocolate pudding mix and whole milk. Stir for about 2 minutes until the pudding is thick and creamy. Set aside.
- Step 4: Combine the Sweetened Condensed Milk - In a separate bowl, combine the sweetened condensed milk with one container of thawed Cool Whip. Gently fold the mixture to combine, creating a fluffy layer that will add creaminess to your trifle.
- Step 5: Crumble the Brownies - Once the brownies are cool, crumble them into bite-sized pieces. You can use your hands or a fork for this step.
- Step 6: Assemble the Trifle - In your trifle dish or large glass bowl, start layering your ingredients. Begin with a layer of crumbled brownies, followed by a layer of the chocolate pudding, then a layer of the Cool Whip mixture. Sprinkle some Heath toffee bits on top before repeating the layers until you run out of ingredients. Finish with a generous dollop of Cool Whip and a sprinkle of toffee bits for garnish.
- Step 7: Chill and Serve - Cover the assembled trifle with plastic wrap and refrigerate for at least 2 hours before serving. This will allow the flavors to meld and the trifle to set. Serve chilled and enjoy!
Notes
- Consider adding fresh berries for a fruity twist in the summer.
- For a fall flavor, incorporate pumpkin puree into the Cool Whip layer.
- Store leftovers in the fridge, covered, for up to 3 days.