Caramel Brownie Cheesecake Trifle Recipe

Ingredients

• 1 (21 ounce) package fudge brownie mix, chewy style
• 2 large eggs
• 1/3 cup water
• 1/3 cup vegetable oil
• 4 ounces cream cheese, softened
• 4 ounces marshmallow cream
• 8 ounces frozen whipped topping, thawed
• 1 1/2 cups cold milk
• 1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix (or cheesecake, or vanilla)
• 6 ounces caramel topping

Instructions

1. Prepare the brownies using 1 (21 ounce) package fudge brownie mix, 2 large eggs, 1/3 cup water, and 1/3 cup vegetable oil according to the package directions in a 13×9 inch pan.
2. Allow the brownies to cool completely, then break them into bite-sized pieces.
3. In a mixing bowl, beat 4 ounces of softened cream cheese until creamy and smooth.
4. Add in 4 ounces of marshmallow cream and continue to beat until fully combined.
5. Stir in half of the 8 ounces of thawed whipped topping, then set the mixture aside for layering later.
6. In another bowl, combine 1 1/2 cups cold milk with 1 (3 1/3 ounce) package instant white chocolate pudding mix and stir until thickened.
7. Gently fold in the remaining whipped topping to the thickened pudding mixture until fully combined.
8. In a trifle dish or large glass bowl, crumble half of the brownie pieces in an even layer at the bottom.
9. Pour half of the cream cheese mixture over the brownie layer, smoothing it out gently.
10. Drizzle half of the 6 ounces of caramel topping over the cream cheese layer.
11. Top with half of the pudding mixture, spreading it evenly over the caramel drizzle.
12. Repeat the layering process with the remaining brownie pieces, cream cheese mixture, caramel topping, and pudding mixture.
13. Cover the trifle and chill in the refrigerator for at least 2 hours before serving.