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Caramel Cream Brownie Trifle

Source of Recipe

Betty Crocker


Recipe Introduction

Prep Time: 20 min Total Time: 3 hours 20 min Makes: 20 servings

List of Ingredients

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


Recipe

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.

Special Touch:
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.