Brownie and Caramel Trifle
"This is one of those rich and creamy desserts to enjoy and finish off a special meal. The best thing about this trifle is that it can be made a day before serving." — Aria Khan, Norcross
1 brownie mix package
1 (5.1-oz.) package vanilla pudding
1 cup sugar
5 Tbsp. butter, cubed
1/2 cup heavy cream
1 (16-oz.) tub whipped cream
1/2 cup walnuts, finely chopped
1/2 cup dark or milk chocolate, finely chopped
Prepare brownies according to package instructions. When brownies are cool, cut into bite size chunks; set aside. Prepare vanilla pudding according to package instructions; set aside.
To prepare caramel sauce, put sugar in a heavy saucepan on medium heat;stir until sugar melts. Add butter and keep stirring. Remove from heat and mix with heavy cream.
To assemble trifle, use a deep bowl or serving dish. Spread half of brownie chunks in bottom of serving dish. Pour half of pudding over brownie chunks. Spread half of whipped cream on top of pudding. Generously drizzle half of caramel sauce. Sprinkle half of walnuts and chocolate pieces to add a crunch to the trifle. Repeat those steps. Cover the trifle with a cling wrap and place in refrigerator for at least 4 to 6 hours before serving.