Caramel Cream Brownie Trifle

http://www.bettycrocker.com/recipes/caramel-cream-brownie-trifle/2a6f7508-4232-4476-8d05-e083f9edaa1d


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



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