Caramel Cream Brownie Trifle

Dig in! Here's an impressive dessert that's meant to be a serve-yourself buffet wow.

Ingredients

• 1 (1 pound 2.3 ounce) 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 (8 ounce) container frozen whipped topping, thawed
• 1 cup chopped walnuts
  

Instructions

1. Heat oven to 350 degrees F.
2. Bake brownie mix as directed on box, using water, oil and eggs, in 13 x 9-inch pan.
3. Cool completely, about 1 hour.
4. Make pudding mix as directed on box for pudding, using milk; refrigerate.
5. Cut brownies into 1-inch pieces.
6. Thoroughly stir caramel topping into whipped topping.
7. In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
8. Cover and refrigerate at least 2 hours before serving but no longer than 24 hours.
9. Store covered in refrigerator.

Prep Time 20 min | Total Time 3 hr 20 min | Servings 20

Expert Tip

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.

Nutrition Information: Serving Size: 1 Serving Calories290 ( Calories from Fat140), Total Fat15g (Saturated Fat4g, Trans Fat0g ), Cholesterol25mg Sodium190mg Total Carbohydrate34g (Dietary Fiber2g Sugars23g ), Protein3g

% Daily Value*: Vitamin A0%; Vitamin C0%; Calcium4%; Iron6%

Exchanges:1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit (used with permission): Betty Crocker