Caramel Cream Brownie Trifle

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Dig in! Here's an impressive dessert that's meant to be a serve-yourself buffet wow.

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( 73 Ratings)

73 Ratings

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PREP TIME 20 Min
TOTAL TIME 3 Hr 20 Min
SERVINGS 20

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

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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.

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Expert Tips

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.

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