1-First Step: Get your ingredients ready Preheat your oven to 325°F. Line a 9 x 13-inch baking pan with foil, leaving an overhang for easy lifting, and spray with nonstick cooking spray. Gather the brownie mix packages and the liquids called for on the box so everything is within reach.

2-Second Step: Bake and cool the brownies* Prepare both brownie mixes according to package instructions, including eggs, water, and vegetable oil.* Pour batter into the prepared pan and bake for 45 minutes at 325°F.* Cool completely on a wire rack, then lift the foil and cut brownies into 1-inch squares.

3-Third Step: Make the chocolate cream In a large bowl, whisk the instant chocolate pudding mix with 2/3 cup whole milk and the 14-ounce can of sweetened condensed milk until smooth and thickened. Fold in one 8-ounce container of thawed whipped topping until the mixture is uniform and creamy. This creates a richly flavored chocolate cream that will hold its shape between the brownie layers.

4-Fourth Step: Assemble the trifle Use a trifle dish or a large clear glass bowl (about 3 quarts) so the layers show through. Layering creates visual appeal and a balanced bite.* Place half of the 1-inch brownie squares in the bottom of the dish.* Spoon half of the chocolate cream mixture evenly over the brownies.* Sprinkle one-third of the 8-ounce bag of milk chocolate toffee bits over the cream layer.* Spread half of the remaining whipped topping across the toffee and smooth lightly.* Repeat the layers with the remaining brownies, the rest of the chocolate cream, and the remaining whipped topping.* Top the trifle with the last third of the toffee bits for texture and crunch.

5-Fifth Step: Chill and serve Cover the assembled trifle and chill in the refrigerator for 3 to 4 hours. Chilling lets the layers meld and makes for neater slices when serving. If you are adding toffee bits and you expect the trifle to sit for more than a few hours, save a portion of the toffee to sprinkle on top right before serving to keep it crisp.