·1pkg. caramel swirl brownie mix (8-inch square pan size)
·2 pkg. (8oz-each) cream cheese, softened
·2 cups confectioners’ sugar
·1 carton (16 oz.) frozen whipped topping, thawed, divided
·3 cups milk
·1 pkg. (5.9 oz) instant chocolate pudding mix
·1 pkg. (3.4 oz.) instant french vanilla pudding mix
·1-1/2 cups finely chopped pecans
·3 tablespoons chocolate syrup
·3 butterfinger candy bars (2.1 oz. each); finely chopped, divided
How to Make Brownie Trifle
- Prepare and bake brownie mix according to package directions. Cool on wire rack. Cut into 1-inch cubes.
- In a large bowl, beat the cream cheese until fluffy. Gradually add confectioners’ sugar; beat until smooth.
Fold in two cups whipped topping. Place half of brownie cubes in a 4 –qt. trifle bowl or glass serving dish; layer with half of the cream cheese mixture.
- In another bowl, whisk the milk and pudding mixes for two minutes. Let stand for 2 minutes or until soft-set. Set aside half of pudding mixture. Stir the pecans and 1 cup of chopped candy bars into the remaining pudding mixture; spread over the cream cheese layer. Layer with remaining brownies and cream cheese mixture.
Fold 2 cups whipped topping into reserved pudding mixture; spread over the cream cheese layer. Spread the remaining whipped topping over top.
Place chocolate syrup in a heavy-duty reseal able plastic bag; cut a small hole in corner of bag. Decorate with a design. Sprinkle the remaining crushed candy bars in the center. Refrigerate until chilled.