Caramel Cream Brownie Trifle

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


20 servings


1 (1 pound 2.3 ounce) box Betty Crocker® fudge brownie mix
water, vegetable oil and eggs called for on brownie mix box
1 (4-serving size) box 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


Preheat oven to 350°F (177°C). Bake brownie mix as directed on box, using water, oil and eggs, in a 13 x 9-inch baking 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.

Estimated Time

Preparation Time: 20 minutes
Cool Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 20 minutes

Additional Information

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.


Store covered in refrigerator.

Nutritional Information

Amount per serving: Calories 290 (Calories from Fat 140), Total Fat 15 g (Saturated Fat 4 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 190 mg; Total Carbohydrate 34 g; (Dietary Fiber 2 g, Sugars 23 g), Protein 3 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 2

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