Caramel Cream Brownie Trifle

Caramel Cream Brownie Trifle
200 min.
20
339kcal

Suggestions


Indulge your sweet tooth with our delightful Caramel Cream Brownie Trifle, a dessert that promises to impress at any gathering! This luscious treat combines rich, fudgy brownies with layers of creamy chocolate pudding, crunchy walnuts, and a heavenly caramel whipped topping. Perfect for parties, family gatherings, or simply a cozy night in, this trifle is sure to be a crowd-pleaser.

With a preparation time of just 200 minutes, you can create a stunning dessert that serves up to 20 people, making it ideal for larger celebrations. Each serving is a delightful 339 calories, allowing you to enjoy a sweet treat without the guilt. The combination of textures—from the soft brownies to the smooth pudding and the light whipped topping—creates a symphony of flavors that will leave your guests raving.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and fun to make. The vibrant layers in a clear glass bowl not only taste amazing but also look visually stunning, making it a centerpiece for your dessert table. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will have everyone coming back for seconds!

Ingredients

  • box brownie mix (1 lb 2.3 oz)
  • 0.3 cup mrs richardson's butterscotch caramel sauce 
  • box chocolate pudding instant (4-serving size)
  • cups milk 
  • cup walnut pieces chopped
  • 20 servings vegetable oil for on brownie mix box
  • oz non-dairy whipped topping frozen thawed

Equipment

  • bowl
  • frying pan
  • oven

Directions

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

Nutrition Facts

Calories339kcal
Protein3.95%
Fat60.75%
Carbs35.3%

Properties

Glycemic Index
2.9
Glycemic Load
0.51
Inflammation Score
-1
Nutrition Score
4.1469564923774%

Flavonoids

Cyanidin
0.16mg

Nutrients percent of daily need

Calories:338.76kcal
16.94%
Fat:23.26g
35.78%
Saturated Fat:4.93g
30.84%
Carbohydrates:30.41g
10.14%
Net Carbohydrates:29.85g
10.85%
Sugar:21.52g
23.91%
Cholesterol:3.15mg
1.05%
Sodium:170.24mg
7.4%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.4g
6.8%
Vitamin K:26.41µg
25.15%
Manganese:0.22mg
10.99%
Vitamin E:1.26mg
8.4%
Phosphorus:57.83mg
5.78%
Copper:0.11mg
5.57%
Iron:0.96mg
5.35%
Calcium:45.76mg
4.58%
Magnesium:15.27mg
3.82%
Vitamin B2:0.06mg
3.25%
Vitamin B12:0.16µg
2.66%
Potassium:87.04mg
2.49%
Vitamin B6:0.05mg
2.46%
Vitamin B1:0.04mg
2.42%
Fiber:0.56g
2.26%
Zinc:0.32mg
2.15%
Vitamin D:0.27µg
1.79%
Selenium:1.18µg
1.68%
Folate:6.27µg
1.57%
Vitamin B5:0.13mg
1.3%
Vitamin A:51.63IU
1.03%