Strawberry Brownie Caramel Trifle

My friend, Kathi, came to dinner recently and brought this delicious dessert. I think I have made it at least once a week since then. But I made up my own version using fat-free cool whip and fat-free, sugar-free instant cheesecake pudding.  I also use skim milk with the pudding; I tried almond milk but that doesn’t work–trust me!

Print Recipe

Strawberry Brownie Caramel Trifle

Ingredients

• 16 ozs fat-free cool whip
• 3 one-ounce boxes fat-free sugar-free instant cheesecake pudding
• 5 cups skim milk
• 1 box Duncan Hines Salted Caramel Brownie Mix prepare cake-like save caramel for later
• 2 pounds strawberries sliced, leave some whole for top

Instructions

• Prepare brownies (cake-like version) as directed on box without caramel and let cool (save caramel for top of dessert)
• Prepare cheesecake instant pudding as directed on box (I use 5 cups of skim milk instead of 6)
• After pudding has set, fold in whipped cream.
• Layer brownies (either crumbled or cut in squares--I prefer them cut in squares), layer of sliced strawberries, layer of pudding/whipped cream mixture and then layer again. (Kathi does three layers of each--I do two layers of each)
• Garnish top with whole strawberries and then caramel sauce.

I didn’t have a trifle bowl, so I bought one at Wal-Mart for $6.97. Or you can buy the Pampered Chef Trifle Bowl for $41 like my friend, Kathi, has.