Caramel Cream Brownie Trifle
- Number of Servings: 20
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 1% milk 1/4 cup caramel topping 1 container (8 oz) low-fat frozen whipped topping, thawed 1 cup chopped walnuts
Heat oven to 350 degrees F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
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. In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
Cover and refrigerate at least 2 hours before serving, but no longer than 24 hours. Store covered in refrigerator.
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.
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. In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
Cover and refrigerate at least 2 hours before serving, but no longer than 24 hours. Store covered in refrigerator.
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.
Nutritional Info Amount Per Serving
- Calories: 196.8
- Total Fat: 6.4 g
- Cholesterol: 4.3 mg
- Sodium: 55.7 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 2.4 g
- Protein: 3.8 g
Member Reviews
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BARBARAFELTCH08
This cake was a hit. I halved the recipe to two layers and further reduced the sugar (maybe by 20%), which worked great. The result would have been even better, if I hadn't gotten carried away and added mushed banana to the cake butter. The upshot is that the cake was too dense and banana-y (surpris - 2/16/12