Caramel Cream Brownie Trifle

Caramel Cream Brownie Trifle

3.5 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • 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

View full nutritional breakdown of Caramel Cream Brownie Trifle calories by ingredient


This chocolate trifle looks elegant, but it's super easy to make! Serve with vanilla ice cream in shallow bowls.
This chocolate trifle looks elegant, but it's super easy to make! Serve with vanilla ice cream in shallow bowls.

Number of Servings: 20


    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.

Member Ratings For This Recipe

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    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

  • no profile photo

    How many does this serve to get that calorie count? - 5/25/09

  • no profile photo

    Thanks! I am preparing this for tonight's Bunko/Birthday celebration for my girlfriends and me. Taking your suggestion and I am using sugar free, fat free everything except the brownies so I won't feel so guilty with this pleasure. - 4/14/09

  • no profile photo

    Very Good
    You can use sugar free pudding and skim milk which cuts the calories and fat but tastes great - 2/12/09