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Caramel Cream Brownie Trifle




Source of Recipe


Sandy


List of Ingredients




1 box Betty Crocker Low-Fat Brownie Mix, prepared
2 cups sugar free chocolate instant pudding, prepared with skim milk
1/2 cup fat free caramel ice cream topping
8 oz. light cool whip
2 oz. chopped pecans

Recipe



Bake brownie mix as directed on box, using a 13x9" pan. Cool completely.

Make pudding as directed; refrigerate.

Cut brownies into 1" pieces. Thoroughly stir caramel topping into cool whip. Layer half each of the brownie squares, pudding, topping, and nuts in a 3-qt, glass dish.; repeat until all is used. Cover and refrigerate at least an hour before serving,.

Makes 18 servings, 4 points each.

You can halve this recipe, use only half the brownie mix and bake in a 9" square pan, and of course, half of the other ingredients, in a medium-sized bowl.