Ingredients
1 large package instant chocolate mousse or instant chocolate pudding
1 1/3 - 2 cups cold milk (1 1/2 for mousse, 2 for pudding)
13- x9-inch pan of fudge brownies , cooled and cut into bite sized pieces
1 package Heath toffee bits or 2 chocolate toffee candy bars , crushed into bits
16 ounces whipped cream
Instructions
Prepare mousse or pudding according to package directions with the above listed amount of cold milk; set aside. Place about half of the brownie bites on the bottom of the trifle bowl, in a single layer. Evenly pour half of the pudding/mousse on top of the brownies in the trifle bowl. Layer with half of the whipped cream, then half of the toffee bits. Repeat layers one more time. Chill for 4 hours before serving.
Source: Highland Hills Baptist Church Cookbook