Ingredients for Caramel Cream Brownie Trifle
- Fudge Brownie Mix
- Water
- Vegetable Oil
- Eggs
- Instant Chocolate Fudge Pudding
- 1 cup caramel topping
- Frozen Whipped Topping
- 1 cup chopped walnuts
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Caramel Cream Brownie Trifle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Caramel Cream Brownie Trifle
- Preheat oven to 350°F (175°C).
- Prepare a 13x9 inch baking pan. Bake brownie mix according to package directions for fudgey brownies, using the required amount of water, oil, and eggs.
- Bake for approximately 1 hour, or until a toothpick inserted into the center comes out with moist crumbs.
- While the brownies bake, prepare pudding mix according to package directions using the required amount of milk.
- Refrigerate the prepared pudding until chilled and set.
- Once the brownies are completely cool, cut them into 1-inch pieces.
- In a separate bowl, gently fold 1 cup of caramel topping into 1 (8 ounce) container of whipped topping until evenly combined.
- Layer half of the brownie pieces, half of the pudding, 1/2 cup of chopped walnuts, and half of the caramel-whipped topping mixture in a 3-quart glass bowl.
- Repeat layers with the remaining brownies, pudding, walnuts, and caramel-whipped topping.
- Cover the trifle and refrigerate for at least 2 hours, but no longer than 24 hours, to allow flavors to meld.
- Store covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
192g
Fat
55g
Carbs
26g
