Spiderweb Brownie Trifle

• 1 package caramel swirl brownie mix (8-inch square pan size)
• 2 packages (8 ounces each) cream cheese, softened
• 2 cups confectioners' sugar
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 3 cups 2% milk
• 1 package (5.9 ounces) instant chocolate pudding mix
• 1 package (3.4 ounces) instant French vanilla pudding mix
• 1-1/2 cups finely chopped pecans
• 3 Butterfinger candy bars (2.1 ounces each), finely chopped, divided
• 3 tablespoons chocolate syrup

1. Prepare and bake brownie mix according to package directions. Cool on a wire rack. Cut into 1-in. cubes.
2. In a large bowl, beat cream cheese until fluffy. Gradually add confectioners' sugar; beat until smooth. Fold in 2 cups whipped topping. Place half of the brownie cubes in a 4-qt. trifle bowl or glass serving dish; layer with half of the cream cheese mixture.
3. In another bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Set aside half of the pudding mixture. Stir pecans and 1 cup chopped candy bars into remaining pudding mixture; spread over cream cheese layer. Layer with remaining brownies and cream cheese mixture.
4. Fold 2 cups whipped topping into the reserved pudding mixture; spread over cream cheese layer. Spread remaining whipped topping over top.
5. Place chocolate syrup in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe eight thin concentric circles 1/2 in. apart on the whipped topping. Beginning with the center circle, gently pull a knife through circles toward the outer edge. Wipe knife clean. Repeat to complete spiderweb pattern. Sprinkle remaining crushed candy bars in center of web. Refrigerate until chilled.

caramel swirl brownie mix, cream cheese, sugar, frozen whipped topping, milk, chocolate pudding, pecans, butterfinger, chocolate syrup

Taken from www.tasteofhome.com/recipes/spiderweb-brownie-trifle/ (may not work)