Caramel Pumpkin Brownie Trifle
- Prep Time: 20 min
- Cook Time: 25 min
- Ready Time: 480 min
- Yield: 12 Servings
- 1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
- 1/2 cup Crisco® Pure Vegetable Oil
- 1/4 cup water
- 2 large eggs
- 1 (3.75 oz.) package butterscotch instant pudding and pie filling mix
- 1 (12 oz.) can PET® Evaporated Milk
- 1 (15 oz.) can solid pack pumpkin
- 1 teaspoon pumpkin pie spice
- 1 (12 oz.) container whipped topping, divided
- 6 (1.4 oz.) bars crushed milk chocolate toffee, divided
- 1 (12 oz.) jar Smucker's® Hot Caramel Flavored Topping, divided
- 1 (12.25 oz.) jar Smucker's® Butterscotch Flavored Topping, divided
- PREPARE brownie mix according to package directions, using oil, water and eggs; cool completely. Cut pan of brownies in half; cut each half into quarters.
- MIX pudding, evaporated milk, pumpkin and pumpkin pie spice in medium bowl until well combined. Reserve 1/2 cup whipped topping and 2 tablespoons crushed toffee for garnish. Mix remaining whipped topping and toffee bars into pumpkin mixture.
- BREAK up half of the brownies; placing them into the bottom of a 14-cup trifle or glass bowl. Top with half of the pumpkin filling. Place 1 tablespoon of each topping in its own resealable bag; reserve for garnish. Heat caramel topping according to label directions; spoon 1/2 jar over filling. Layer with 1/2 jar of butterscotch topping and top with remaining brownies and filling.
- DOLLOP reserved whipped cream into the center of the trifle; sprinkle with reserved toffee. Heat bags of topping in microwave on HIGH 7 to 10 seconds. Cut a small corner off bags; squeeze toppings over trifle. Refrigerate 6 hours or overnight.
Nutritional Information Per Serving
Serving Size (1/12 of recipe), Calories 730 (Calories from Fat 280), Total Fat 31g (Saturated Fat 13g, Trans Fat 0g), Cholesterol 55mg, Sodium 510mg, Total Carbohydrate 113g (Dietary Fiber 3g, Sugars 85g), Protein 7g; Percent Daily Value*: Vitamin A 120%, Vitamin C 4%, Calcium 15%, Iron 4%.
*Percent Daily Values are based on a 2,000 calorie diet.