Let's not trifle over my trifle

I made this brownie trifle for a coworker this week.  Trifles are so easy and I'm glad I got to use my daughter's gift from Pampered Chef.  I have put this bowl to good use twice now this summer.  This recipe came from The Atlanta Journal-Constitution, 2004.  Here it is:

Brownie Trifle

1 box plain brownie mix for 9 X 13 pan
2 tablespoons Kahlua coffee liqueur
2 (3.9 oz) boxes of instant chocolate or chocolate fudge pudding
4 cups milk
1 (10 oz) bag Heath Bits 'O Brickle toffee bits ( do not use the chocolate coated bits)
1 (16 oz) container whipped topping*

Prepare brownies according to package directions.  While still warm, brush with Kahlua.  Cool, then cut into 1 inch squares.  Prepare pudding as directed on box, using 4 cups milk, but do not chill.  

Place half the brownies in the bottom of dish.  Cover with half the pudding, then cover with half of toffee bits.  Cover with half of whipped topping.  Repeat layers ending with whipped topping (reserving 2 tablespoons of toffee bits for top)  Refrigerate overnight- before serving, sprinkle top with reserved toffee bits.

*I always like to use fresh whipped cream- whip 2 cups of heavy whipping cream with 1/2 cup confectioners' sugar.  Whip to stiff peaks.