Caramel Cream Brownie Trifle

 

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.