Back to newsletter listDate:
Mon, January 08, 2007 08:54:05 PMFrom:
jacqueline austin
Subject:
Caramel Cream Brownie Truffle
Caramel Cream Brownie Truffle
1 box Fudge Brownie Mix
Water, as called for on mix box
Oil, as called for on mix box
Eggs, as called for on mix box
1 small box chocolate fudge instant pudding
2 cups milk
1/4 cup caramel topping
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped walnuts
Preheat oven to 350 degrees F. Make brownie mix as directed on box for
fudge-like brownies in a 13 x 9 x 2-inch pan. Cool completely, about 1
hour. Make pudding mix as directed on package for pudding, using milk;
refrigerate. Cut brownies into 1-inch pieces with plastic knife or table
knife. Stir caramel topping into whipped topping, using spoon or wire
whisk. 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. Cover and
refrigerate at least 2 hours but no longer than 24 hours before serving.
Store covered in refrigerator.
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