Caramel Cream Brownie Trifle

20 servings

1 box Betty Crocker Fudge Brownie Mix
Water, as called for on cake mix box
Oil, as called for on cake mix box
Eggs, as called for on cake mix box
1 sm. box chocolate fudge instant pudding and pie filling mix
2 c. milk
1/4 c. caramel topping
1 (8 ounce) container frozen whipped topping, defrosted
1 c. chopped walnuts

Preheat oven to 350 degrees F.

Make brownie mix as directed on box for fudge-like brownies in a 13 x 9 x 2-in. pan. Cool completely, about 1 hour.

Make pudding mix as directed on pkg. for pudding, using milk; refrigerate.

Cut brownies into 1-in. pieces with plastic knife or table knife. Stir caramel topping into whipped topping, using spoon or wire whisk.

Layer half each of the brownies, pudding, walnuts and whipped topping mixture in 3-qt. glass bowl; repeat with the rest of the brownies, pudding, walnuts and whipped topping mixture.

Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.