Caramel Cream Brownie Trifle
1 package (1 pound 3.8 ounces) Betty Crocker® fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
1 package (4-serving size) chocolate fudge instant pudding and pie filling mix
2 cups milk
1/4 cup caramel topping
1 container (8 ounces) frozen whipped topping, thawed
1 cup chopped walnuts
Heat oven to 350ºF. Bake brownie mix as directed on package, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
Make pudding mix as directed on package 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.