Ingredients for Caramel Brownie Cheesecake Trifle
- Fudge Brownie Mix
- Eggs
- Water
- Vegetable Oil
- 1 (8 ounce) package cream cheese, softened
- 1 (11 ounce) jar marshmallow creme
- Frozen Whipped Topping
- 2 cups milk
- Instant White Chocolate Pudding And Pie Filling Mix
- 1 (14 ounce) jar caramel topping
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How to Make Caramel Brownie Cheesecake Trifle
- Preheat oven to 350°F (175°C). Prepare a box of brownie mix (typically 15.25 oz) according to package directions, using the required amount of eggs, water, and oil, and baking in a greased 13x9 inch pan.
- Let the brownies cool completely.
- Once cooled, break the brownies into bite-sized pieces.
- In a large bowl, beat 1 (8 ounce) package of cream cheese until smooth and creamy.
- Beat in 1 (11 ounce) jar of marshmallow creme until well combined.
- Gently fold in half of a 12 ounce container of whipped topping.
- Set the cream cheese mixture aside.
- In a separate bowl, whisk together 2 cups of milk and 1 (3.4 ounce) package of instant pudding mix (vanilla or your preferred flavor) until thickened.
- Gently fold in the remaining whipped topping.
- In a trifle dish or large glass bowl, create an even layer using half of the brownie pieces.
- Spread half of the cream cheese mixture evenly over the brownies.
- Drizzle with half of a 14-ounce jar of caramel topping.
- Top with half of the pudding mixture.
- Repeat layers: brownies, cream cheese mixture, caramel, and pudding.
- Cover the trifle and chill in the refrigerator for at least 2 hours to allow flavors to meld and the dessert to set.
- Optional: Substitute any flavor of instant pudding mix for a unique twist!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
202g
Fat
67g
Carbs
30g
