Ingredients
1 (9×13-inch) pan gluten-free brownies, cooled and cubed
2 ½ cups cold milk
2 boxes (3.3 oz each) instant pudding mix (white chocolate, cheesecake, or vanilla)
8 oz whipped topping or 3 cups homemade whipped cream
4 oz chocolate toffee bits (or chopped toffee candy)
Instructions
- Bake brownies and let cool completely. Cut into cubes.
- Prepare pudding: Beat milk and pudding mix for 2 minutes until thick. Fold in whipped topping gently.
- Layer:
- Half brownies
- Half pudding mixture
- Half toffee bits
- Repeat layers once more.
- Chill at least 1 hour before serving.
Notes
- Brownies can be made a day ahead.
- Any pudding flavor works well.
- Homemade whipped cream gives a fresher taste; whipped topping lasts longer.
- Refrigerate leftovers up to 3 days.
- Prep Time: 1 hr 30 min
- Cook Time: 35 min