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Caramel Cream Brownie Trifle

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  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 20
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Dig in! Here's an impressive dessert that's meant to be a serve-yourself buffet wow.
By Betty Crocker Kitchens
Updated Jul 29, 2008
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Ingredients

  • 1 box 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

Steps

  • 1
    Heat oven to 350°F. 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Drizzle the whipped topping mixture with additional caramel topping and sprinkle with additional chopped walnuts.

Nutrition

Nutrition Facts are not available for this recipe
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