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Caramel Cream Brownie Trifle




Source of Recipe


Betty Crocker Holiday






List of Ingredients



• 1 package (1 pound 3.8 ounces) Betty Crocker fudge brownie mix
  
• 1/4 cup water
  
• 1/2 cup vegetable oil
  
• 2 eggs
  
• 1 package (4-serving size) chocolate fudge instant pudding and pie filling mix
  
• 2 cups milk
  
• 1/4 cup caramel topping
  
• 1 container (8 ounces) frozen whipped topping, thawed
  
• 1 cup chopped walnuts
  






Instructions



1. Heat oven to 350. Bake brownie mix as directed on package for fudgelike brownies, using water, oil and eggs, in rectangular pan, 13x9x2 inches. Cool completely, about 1 hour.
   
2. Make pudding mix as directed on package for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
   
3. Layer half each of the bronwnies, pudding, walnuts and whipped topping mixture in 3-quart glass bowl; repeat.
   
4. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.
   






Final Comments


20 servings.