Decadent Caramel Brownie Trifle
A luxurious layered dessert combining fudgy brownies, silky caramel cream, creamy pudding, and whipped topping—a show‑stopping yet approachable treat for gatherings and cozy nights alike.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Whisk
- Trifle bowl or individual serving cups
Ingredients
Brownie Layer
- 1 box fudge brownie mix with eggs, oil and water as directed
Caramel Cream Layer
- 2 boxes instant vanilla pudding mix (3.4 oz each)
- 3 cups cold milk
- 1 container whipped topping (8 oz)
- 0.5 cup caramel sauce
Layering & Garnish
- 1 cup caramel sauce (extra for drizzle)
- 1 cup chocolate chips or chopped chocolate
- 1 cup chopped pecans or walnuts
- extra whipped cream (for topping)
Instructions
- Preheat oven and bake brownies according to package (or your homemade favorite). Let cool completely, then cut into cubes. Each 1-inch size works best for layering.
- In a large bowl, whisk the pudding mixes with cold milk until thickened. Fold in the whipped topping and ½ cup caramel sauce until smooth and golden.
- Chop chocolate and nuts if needed. Prepare any extra caramel drizzle.
- In a trifle bowl or large clear serving dish, layer brownie cubes at bottom. Drizzle ½ of the extra caramel sauce over brownies. Spoon half of the caramel cream over that. Sprinkle half of the chocolate chips and half of the nuts.
- Repeat layers: brownies, caramel drizzle, caramel cream, chocolate and nuts. On top, spread remaining whipped cream, drizzle remaining caramel, and add extra chocolate shavings or toffee bits if desired.
- Cover and refrigerate for at least 60 minutes (ideally a few hours) so the layers set and flavors meld. Serve chilled.
Notes
This layered trifle adapts the classic dessert idea into something rich and modern. Feel free to use store‑bought brownies or caramel sauce for ease, and use a clear glass dish to showcase those beautiful layers. The chilling time is key. :contentReference[oaicite:0]{index=0}