Caramel Cream Brownie Trifle

By ezunich

Ingredients

• 1 package (1# 3.8 oz.) fudge brownie mix
• 1/4 cup water
• 1/2 cup vegetable oil 2 eggs
• 1 package ( 4-serving size) chocolate fudge instant pudding and pie filling mix
• 2 cups milk
• 1/3 cup caramel topping
• 8 ounce container frozen whipped topping, thawed
• 1 cup chopped walnuts
• 1/4 cup Kahlua

Details

Servings 20

Preparation

Step 1

Heat oven to 350°. Bake brownie mix as directed on package for fudgelike brownies, using water, oil and eggs, in rectangular pan, 13 x9x2. Cool completely, about I hour. Brownies come out of pan very easily if you first line pan with foil sprayed with Pam. Make pudding mix as directed on package for pudding, using milk; refrigerate. Cut brownies into I-inch pieces. Thoroughly stir caramel topping into whipped topping. Add Kahlua if you'd like. Layer half each of the brownies, pudding. walnuts and whipped topping 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.

Drizzle more caramel on top just before serving if desired.