Cut the prepared brownies into 1 inch squares. My trick for cutting brownies is to use a plastic knife. They cut much better with one.

Prepare the pudding mix using the 3/4 cup whipping cream and 1 1/4 cup milk. Place in the fridge for time required on the pkg.

In a bowl, fold the Cool Whip together with the marshmallow cream. Set aside.

Place the marshmallows on a greased cookie sheet and broil in the oven until toasted golden brown.

Break the graham cracker sheets into individual graham crackers and then break those in half.

Now it's time to assemble the trifles. Layer half of the pan of brownie pieces into the bottom of the dessert dishes. Then place a layer of pudding over the brownie layer. You will use half the pudding to do this.

Then layer in half of the graham cracker pieces followed with half of the Cool Whip mixture.

Repeat the layers and then top each mini trifle with some of the toasted mini marshmallows and a piece of the Hershey bar. Refrigerate until time to serve. Serves 9-10.