Ingredients:

  • 1 box (approximately 14-18 oz / 400-500g) fudge brownie mix (plus eggs, oil, and water as called for on the box)
  • 2 (3.4 oz / 96g) boxes instant vanilla pudding mix
  • 3 cups (720 ml) cold milk (2% or whole milk recommended)
  • 1 (8 oz / 226g) container whipped topping (like Cool Whip), thawed
  • 1/2 cup (120 ml) caramel sauce (store-bought or homemade)
  • 1 cup (240 ml) caramel sauce (additional, for layering and drizzling)
  • 1 cup (170g) chocolate chips or chopped chocolate (optional)
  • 1 cup (100g) chopped pecans or walnuts (optional)
  • Additional whipped topping or whipped cream (for garnish)

Instructions:

  1. Prepare brownie batter according to package directions (or your homemade recipe). Bake in a greased baking pan until a toothpick inserted into the center comes out with moist crumbs attached. Let cool completely. Cut into 1-inch (2.5 cm) cubes.
  2. In a large bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the 1/2 cup of caramel sauce and the thawed whipped topping until smooth and creamy.
  3. Layer 1/3 of the brownie cubes in the bottom of the trifle dish.
  4. Drizzle with a portion of the caramel sauce.
  5. Spread 1/3 of the caramel cream mixture evenly over the brownies.
  6. Sprinkle with chocolate chips and/or nuts (if using).
  7. Repeat these layers two more times, ending with a layer of caramel cream on top.
  8. Drizzle the remaining caramel sauce over the top layer of caramel cream. Garnish with extra whipped cream, chocolate chips, and chopped nuts, if desired. Cover the trifle and refrigerate for at least 1 hour to let the flavors meld (longer chilling is even better).