1 package fudge brownie mix (8-inch-square pan size)

1–3/4 cups cold 2% milk

2 packages (3.4 ounces each) instant vanilla pudding mix

1/4 cup brewed coffee, cold

2 cups whipped topping

1 Heath candy bar (1.4 ounces), crushed

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Preheat the oven to the temperature specified on the brownie mix package. Prepare the brownie mix according to the instructions and bake in an 8-inch-square pan. Allow the brownies to cool completely before cutting them into small cubes.
In a medium bowl, whisk the cold milk and instant vanilla pudding mix until thickened (about 2 minutes). Stir in the brewed coffee until fully incorporated.
In a large trifle dish or individual glasses, layer brownie cubes, pudding mixture, and whipped topping. Repeat the layers, finishing with whipped topping on top.
Sprinkle the crushed Heath candy bar on top for crunch.
Refrigerate the trifle for at least 2 hours before serving.

Use a different type of brownie mix for flavor variety (caramel, peanut butter, mint).

For a stronger coffee flavor, substitute brewed coffee with espresso or add a splash of coffee liqueur (like Kahlúa).

You can use other toppings like crushed toffee, chopped nuts, or chocolate shavings if you don’t have a Heath candy bar.