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Nutrition Facts
Serving Size 46 g
(Approx. 20 Servings)
Amount Per Serving
Calories 170 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 160 mg 7%
Total Carbohydrate 23 g 8%
Dietary Fiber 1 g 4%
Sugars 14 g
Protein 1 g
Vitamin A 0% • Iron 4%
Vitamin C 0% • Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Caramel Cream Brownie Trifle

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Serves
20  People

Ingredients

Recipe makes 20 Servings

1 Betty Crocker Fudge Brownie Mix
2 Tbsp water
1/3 cup(s) Hill Country Fare Vegetable Oil, as called for on cake mix package
1 H-E-B large Grade AA egg
1 3.9 oz chocolate instant pudding
2 cup(s) H-E-B Select Ingredients 2% Milk
1/4 cup(s) Smucker's Caramel Ice Cream Topping
8 Oz lite whipped topping, thawed
1/2 cup(s) Hill Country Fare Walnut, chopped
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Instructions

1
Heat oven to 350°F.
2
Make brownie mix as directed on package; cool completely, about 1 hour; cut brownies into 1-inch pieces.
3
Make pudding mix as directed on package, using milk; refrigerate.
4
Stir caramel topping into whipped topping.
5
Layer half each of the brownies, pudding, walnuts and whipped topping mixture in 3-quart glass bowl; repeat with the rest of the brownies, pudding, walnuts and whipped topping mixture.
6
Cover, and refrigerate at least 2 hours.

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