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CARAMEL CREAM BROWNIE TRIFLE
Caramel Cream Brownie Trifle
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INGREDIENTS
- 1 (1 lb, 3.8 oz.) pkg. fudge brownie mix
- 1/4 C. water
- 1/2 C. vegetable oil
- 2 eggs
- 1 (4 serving size) pkg. chocolate fudge
- instant pudding and pie filling mix
- 2 C. milk
- 1/4 C. caramel topping
- 1 (8 oz.) container Cool Whip, thawed
- 1 C. chopped walnuts
DIRECTIONS
Preheat oven to 350ºF. Bake brownie mix as directed on box for fudge like brownies, using
water, oil and eggs, in 9 X 13 pan. Cool completely, approx. 1 hour.
Make pudding mix according to pkg. directions,
using milk; refrigerate. Cut brownies into 1 inch
pieces, thoroughly stir caramel topping into
Cool Whip. Layer half each: brownies, pudding,
walnuts, then Cool Whip mixture. in 3 quart
glass bowl; repeat. Cover and refrigerate at
least 2 hours before serving but no longer than
24 hours. Store, covered, in refrigerator.
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