Monday, 27 January 2014

Caramel Cream Brownie Trifle


Prep Time: 20min
Total Time: 3hr20min
Servings: 20


Ingredients

1
box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1
box (4-serving size) chocolate fudge instant pudding and pie filling mix
2
cups milk
1/4
cup caramel topping
1
container (8 oz) frozen whipped topping, thawed
1
cup chopped walnuts

Directions

  • 1Heat oven to 350ºF. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
  • 2Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
  • 3In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
  • 4Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

    Expert Tips

    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.
    Drizzle the whipped topping mixture with additional caramel topping and sprinkle with additional chopped walnuts.
    Source:  www.Bettycrocker.com

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