Thank you to Jacqueline Edwards Schuster for this recipe!
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2-pkg chewy fudge brownie mix (you won't need to use two full pans and if you want to reduce the calorie intake substitute egg beaters for eggs and apple sauce for oil)
1-8oz pkg cream cheese softened (I use reduced fat cream cheese and it works great)
1-7 ounce jar marshmallow cream 2-8 ounce containers frozen whipped topping (thawed) (50/50 light and no fat is the combo I use and it does not affect the taste)
3-cups milk (1/2 % or skim works just fine)
2-3.9 ounce packages instant white chocolate pudding
1-jar caramel topping (12 1/4 ounce)
Prepare each brownie mix according to package directions for chewy brownies in a 13 x 9 inch pan. Cool then break into large pieces.
Beat cream cheese @ med. speed w/ electric mixer until creamy beat in marshmallow cream; then stir in 1 container of whipped topping & set mixture aside.
Stir together milk & white chocolate pudding mix until thickened; then stir in remaining of container of whipped topping.
Crumble 1/2 of brownie pieces in bottom of trifle bowl.
Spread cream cheese mixture over brownies. Drizzle caramel topping over cream cheese mixture then spread pudding mixture over caramel.
Repeat w/ another layer of each until you reach the top of the trifle bowl.
Cover & chill for 2 hrs (suggested use Duncan Hines chewy fudge brownie mix and Smucker’s caramel topping. (serves 15 people)
Instead of the caramel sauce in a jar, I make the following caramel sauce from scratch:
16 oz Kraft caramels, ¾ cup butter or margarine, ½ cup evaporated milk Combine all ingredients in a microwave safe bowl and melt, stirring every now and then. This makes a delicious sauce and is also great over ice-cream.