Mason Jar Salted Caramel Brownie Trifles Recipe 465

CHOCOLATE CARAMEL BROWNIE TRIFLE RECIPE

Chocolate Caramel Brownie Trifle Recipe image

Provided by Six Sisters Stuff

Number Of Ingredients 5

Ingredients

Brownies, cut into 1" squares
2 large pkg. instant chocolate pudding
1 jar caramel sauce
4 Heath candy bars, regular size
1 (large container) Cool Whip

Steps:

Prepare brownies according to package or recipe directions. Once the brownies are baked and cooled, cut up into small, bite-sized pieces.
Prepare chocolate pudding according to directions.
Crush the Heath candy bars into small, bite-sized pieces.
Spoon about a third of your pudding into a trifle dish.
Add a layer of brownie pieces.
Sprinkle on some of the crushed Heath.
Drizzle on some caramel sauce.
Top with about half of the cool whip.
Repeat all layers.
Keep in the refrigerator until ready to serve.

Nutrition Facts : Servingsize 10 serving

CARAMEL CREAM BROWNIE TRIFLE

Caramel Cream Brownie Trifle image

Dig in! Here's an impressive dessert that's meant to be a serve-yourself buffet wow.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h20m

Yield 20

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 290, Carbohydrate 34 g, Cholesterol 25 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 0 g

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