Directions

• Thaw the Whipped Topping: Place 1 container frozen whipped topping in the refrigerator to thaw. This process takes about 4 hours or can be done overnight for the fluffiest texture.
• Prepare the Cake or Brownies: Follow package instructions for one package of chocolate cake or brownie mix. Bake in a parchment-lined 9x13-inch pan at 350°F for 20-30 minutes, until a toothpick comes out with a few moist crumbs.
• Cool Completely: Once baked, transfer the pan to a wire rack and let the cake or brownies cool completely before cutting.
• Mix the Pudding: In a large bowl, combine 2 boxes of instant chocolate pudding mix and 4 cups of cold whole milk. Whisk until smooth (about 2 minutes), then set it aside for 5 minutes to thicken while you chop the cookies.
• Chop the Cookies: Coarsely chop 25 chocolate crème sandwich cookies or 8 English toffee candy bars until you have about 3 cups for layering.
• Layer the Trifle: Cut the cooled cake or brownies into 1-inch pieces. Start by arranging half of the cubes in a 2 1/2 to 4-quart trifle dish or glass bowl. Layer with half the pudding, half the cookies or candy bars, and half the whipped topping. Repeat with the remaining cake, pudding, and toppings.
• Refrigerate: Cover the trifle with plastic wrap and refrigerate for at least 4 hours or up to overnight, allowing the flavors to meld beautifully.
• Serve: When you're ready to indulge, spread the remaining whipped topping over the top of the trifle and sprinkle with the reserved crumbs for a delightful touch.