Oh my sweet goodness! Have you ever had a sweet tooth that you just had to get to your kitchen and bake up something scrumpcious? Come on, I know we all have! Well I have personally had a sweet tooth for a week! I found this recipe and decided to whip it up. The hardest part was having it sit in the fridge and wait for the cooling period, I think I opened the fridge at least 10 times. Finally I was able to break out a fork and dig in! And ooooh la la it was pure heaven! The next time you are craving something fabulous, I would highly suggest this recipe! Is your mouth watering yet?
1 (19.8 ounce) package brownie mix (just a hint the richer the brownie mix the richer the dessert will turn out)
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 package of Toffee chips (you can find this in the baking section)
1 bottle of Caramel Sundae Topping
Prepare brownie mix according to package directions and cool completely.(Brownies can cool while you prepare the pudding. Crumble with a spoon.
In a large bowl, combine pudding mix, (I used chocolate soy milk to make the pudding it was great). Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain( Adding the additional whipped topping here is optional, you can add condensed milk and water to give it the right consistency. I skipped this entire step and just used the instant pudding alone).
In a trifle bowl or glass serving dish, place half of the brownies,half the toffee bits, a few swirls of the sundae topping, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.