Kahlua Brownie Cheesecake Trifle

1 (19 7/8 ounce) package brownie mix with walnuts
1/4 cup water
1/2 cup vegetable oil
2 eggs
1/4 cup Kahlua, coffee flavored liqueur
1 (4 ounce) package chocolate flavor instant pudding and pie filling mix
1 (4 ounce) package cheesecake flavor instant pudding and pie filling mix
4 cups milk
1 (6 ounce) package English toffee bits (reserving 2 tablespoons for garnish)
3 1/2 cups whipped cream

Heat oven to 350F degrees.
Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs.
Poke holes in brownies and Drizzle Kahlua over brownies while hot.
Let brownies cool.
Cut brownies into 1/2-inch squares.
Layer brownie squares in the bottom of a 3-quart glass bowl.
Prepare pudding mixes as directed on package for pudding, Pour half of the Choc pudding over brownies in bowl.
Top with half each of the toffee bits and whipped cream.
Repeat with remaining brownies, cream cheese pudding, toffee bits and whipped cream.
Sprinkle with reserved toffee bits.
Cover and refrigerate at least 4 hours before serving.
Cover and refrigerate any remaining trifle -- if there's any left .