Caramel Cream Brownie Trifle
1 package Betty Crocker Fudge Brownie Mix
1 4-serving size packa chocolate fudge instant pudding and pie filling
2 cups milk
1/4 cup caramel topping
1 (8 ounce) container frozen whipped topping, thawed
1/2 c. chopped walnuts
Heat oven to 350 degrees. Make brownie mix as directed on package for
fudgelike brownies in rectangular pan, 13 x 9 x 2 inches. Cool complet
ely, about 1 hour.
Make pudding mix as directed on package for pudding, using milk; refri
gerate. Cut brownies into 1-inch pieces with plastic knife or table kn
ife. Stir caramel topping into whipped topping, using spoon or wire wh
Layer half each of the brownies, pudding, walnuts and whipped topping
mixture in 3-quart glass bowl; repeat with the rest of the brownies, p
udding, walnuts and whipped topping mixture.
Cover and refrigerate at least 2 hours but no longer than 24 hours bef
ore serving. Store covered in refrigerator.