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1
Heat oven to 350F degrees.
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2
Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla.
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3
Bake and cool as directed.
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4
Prepare pudding mix as directed using the above 2 cups of milk.
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5
Once the brownies are cool, cut them into small 1 inch squares.
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6
Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl. Press them down slightly to flatten.
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7
Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies.
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8
Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits.
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9
Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip. Evenly spread out that layer too.
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10
Repeat with remaining brownies (gently pressing down again), Bailey's, pudding, toffee bits & cool whip.
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11
Sprinkle with reserved 1 Tablespoon of toffee bits.
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12
Cover and refrigerate at least 4 hours or overnight before serving.
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13
Best when made the night before, then all the flavors have a chance to sit and meld together.
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14
Cover and refrigerate any remaining trifle, if there is any left!
