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Caramel Cream Brownie Trifle

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By Betty Crocker Kitchens
Updated Jul 29, 2008
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Dig in! Here's an impressive dessert that's meant to be a serve-yourself buffet wow.

Caramel Cream Brownie Trifle

  • Prep Time 20 min
  • Total 3 hr 20 min
  • Servings 20
  • Ingredients 7
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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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
  • Step 
    4
    Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

Nutrition

Nutrition Facts are not available for this recipe

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