Brownie Trifle

Brownie Trifle

Southern Living, APRIL 2003

I cut the milk for the pudding in half. The last time I made it, I mixed all the whipped cream with the pudding, and none with the cream cheese and marshmallow cream, and I really liked the texture of the Cool Whip.I also like serving it in individual dishes. the last time I made I used my favorite home-made brownie recipe instead of boxed brownies. The brownies have to be pretty dry and loosely placed at the bottom of the dish.

Ingredients

2 (21-ounce) packages chewy fudge brownie mix
1 (8-ounce) package cream cheese, softened
1 (7-ounce) jar marshmallow cream
2 (8-ounce) containers frozen whipped topping, thawed and divided
3 cups fat-free milk
2 (3.3-ounce) packages instant white chocolate pudding
1 (12 1/4-ounce) jar caramel topping

Preparation

Prepare each brownie mix according to package directions for chewy brownies in a 13- x 9-inch pan. Cool; break into large pieces.

Beat cream cheese at medium speed with an electric mixer until creamy; beat in marshmallow cream. Stir in 1 container of whipped topping; set mixture aside.

Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in remaining container of whipped topping.

Crumble half of brownie pieces in an even layer in bottom of a 13- x 9-inch baking dish. Pour cream cheese mixture evenly over brownies; drizzle evenly with caramel topping. Pour pudding evenly over caramel topping; crumble remaining brownie pieces over top. Cover and chill 2 hours.

For a change, assemble this trifle in a 3-quart bowl. The size of your bowl should hold at least 12 cups. Assemble the brownie pieces, marshmallow mixture, pudding, and caramel topping in several layers when using a deep bowl.

Yield

Makes 15 servings