Brownies topped with Chantilly Cream

Recipe by Positively Splendid

Ingredients

1. 1 pan prepared brownies, crumbled (I share a link to my favorite brownie recipe below)

2. 3 tablespoons Kahlua (optional)

3. 1 cup heavy whipping cream

4. 1 tablespoon granulated sugar

5. 1 teaspoon vanilla extract

6. (2) 3.9-ounce packages chocolate instant pudding

7. 4 cups milk

8. 1 package toffee bits (sold in the baking aisle)

Instructions

1. Drizzle the Kahlua over the crumbled brownies. Set aside.

2. Beat the whipped cream, granulated sugar and vanilla at high speed with an electric mixer until stiff peaks form. Set aside.

3. In a large bowl, combine the pudding and the milk. Beat with a hand-held electric mixer at medium-high speed until smooth.

4. In a trifle bowl or other large bowl, spread a layer of 1/3 of the crumbled brownies. Sprinkle layer generously with 2-3 tablespoons toffee bits. Spread with 1/3 of the pudding and then 1/3 of the whipped cream. Repeat these layers twice more, sprinkling the top generously with toffee bits. Garnish with fresh berries, if desired. Chill for 2-3 hours before serving.