Brownie Trifle – a delicious recipe with chewy fudge, cream cheese, marshmallow cream, containers, milk, instant white chocolate pudding. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare each brownie mix according to package directions for chewy brownies in a 13- x 9-inch pan. Cool; break into large pieces.
2
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.
3
Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in remaining container of whipped topping.
4
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.
5
NOTE: For testing purposes only, we used Duncan Hines Chewy Fudge Brownie Mix and Smuckers Caramel Topping.
6
For a change, assemble this trifle in a 3-quart bowl. Measure the size of your bowl with water; it should hold at least 12 cups. Assemble the brownie pieces, marshmallow mixture, pudding, and caramel topping in several layers when using a deep bowl.
557
kcal
Calories
39
g
Fat
41
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Brownie Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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