Butterscotch Trifle

Butterscotch Trifle

1 (4 serving) box butterscotch instant pudding (can use sugar free)
2 cups milk
1 full size angel cake, torn into small bite-size pieces
1 (8 oz) carton frozen whipping topping; thawed
1/4 c. toffee or brickle bits (Heath or Hershey)

Make pudding with pudding mix and milk. Refrigerate ntil soft set.

Place all cake cutes into a 9 x l3 pan or trifle dish.*

Top cake cubes evenly with pudding. Spread whipped topping evenly over pudding mix and sprinkle with toffee bits.

cover with plastic wrap and chill several hours or overnight.

8 to 10 servings

*If using trifle dish will want to layer all the ingredients repeating layers