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Caramel Cream Brownie Trifle

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  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 20
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Dig in! Here's an impressive dessert that's meant to be a serve-yourself buffet wow.
Created Jan 6, 2011
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  • 2 pkgs Betty Crocker* Chocolate Chunk Supreme Brownie Mix
  • 1/2 cup (125 mL) water
  • 1/2 cup oil (125 mL)
  • 2 eggs
  • 1 box (4-serving size) chocolate instant pudding and pie filling mix
  • 2 cups (500 mL) milk
  • 1/4 cup (50 mL) caramel topping
  • 1/2 container (1 L) frozen whipped topping, thawed
  • 1 cup (250 mL) chopped walnuts


  • 1
    Heat oven to 350ºF.
  • 2
    Stir brownie mix, water, oil, eggs in large bowl until well blended.
  • 3
    Spread in 13x9 inch pan.
  • 4
    Bake 30-35 minutes or until toothpick inserted 2-inches from side comes out clean.
  • 5
    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.
  • 6
    In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
  • 7
    Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Tip: 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.
  • Tip 2
    Tip: Drizzle the whipped topping mixture with additional caramel topping and sprinkle with additional chopped walnuts.

Nutrition Information

No nutrition information available for this recipe
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