Caramel Cream Brownie Trifle

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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

Introduction

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

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

Directions

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.