| 1 | box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix |
| Water, vegetable oil and eggs called for on brownie mix box |
| 1 | box (4-serving size) chocolate fudge instant pudding and pie filling mix |
| 2 | cups milk |
| 1/4 | cup caramel topping |
| 1 | container (8 oz) frozen whipped topping, thawed |
| 1 | cup chopped walnuts |
| 1. | Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour. |
| 2. | Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping. |
| 3. | In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat. |
| 4. | Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator. |
|
| Garnish with chocolate shavings or chocolate curls. To make the curls, pull a vegetable peeler across a milk chocolate candy bar, using long, thin strokes. (The curls will be easier to make if the chocolate is slightly warm, so let the chocolate stand in a warm place for about 10 minutes.) Use a toothpick to lift the curls from the chocolate to the trifle. |
|
| Drizzle the whipped topping mixture with additional caramel topping and sprinkle with additional chopped walnuts. |
Nutrition Information:
290 ( 140); 15g ( 4g, 0g); 25mg; 190mg; 34g ( 2g, 23g); 3g 0%; 0%; 4%; 6% 1 ; 1 ; 0 ; 3 2