Brownies topped with Chantilly Cream

Ingredients

• 1 pan prepared brownies, cooled and crumbled
• 3 tablespoons Kahlúa, optional
• 1 cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon vanilla
• 2 packages (3.9 ounces each) instant chocolate pudding
• 4 cups cold milk
• Toffee bits
• Fresh berries, for serving

Instructions

1. Drizzle the brownie pieces with Kahlúa, if using.
2. Whip the cream with the sugar and vanilla until soft peaks form.
3. Whisk the pudding mix with the milk until thickened.
4. Layer one-third each of the brownies, toffee, pudding, and Chantilly cream. Repeat twice.
5. Top with more toffee and berries, then chill for 2–3 hours before serving.