Turtle Brownie Trifle
 
Makes 1 (4-quart) trifle
Ingredients
  • 2 (18.3-ounce) boxes brownie mix*
  • 6 large eggs
  • ½ cup water
  • 1 cup vegetable oil
  • 3 (8-ounce) containers frozen whipped topping, thawed
  • 1 cup chopped toasted pecans, divided
  • 1 cup prepared caramel topping, divided
Instructions
  1. Preheat oven to 325°. Spray a 13×9-inch baking pan with baking spray with flour. Line with parchment, letting excess extend over sides.
  2. In a large bowl, whisk together brownie mix, eggs, ½ cup water, and oil. Spread batter into prepared pan. Bake until top starts to crack and a wooden pick inserted in center comes out with just a few moist crumbs, 30 to 35 minutes. Let cool completely in pan.
  3. Using excess parchment as handles, remove brownies from pan. Using a serrated knife, trim ¼ inch off edges. Crumble and reserve brownie edges for topping. Cut brownies into 1-inch cubes.
  4. Spoon 1 container whipped topping into a pastry bag.
  5. In a trifle dish, arrange one-third of brownies around edges inside dish and fill center of dish with about 3 brownies. Pipe half of whipped topping over brownies. Top with ¼ cup pecans and drizzle with ¼ cup caramel. Repeat for second layer.
  6. Arrange remaining brownies and half of reserved brownie edges over second layer of trifle. Spoon remaining container whipped topping over brownie layer. Top with ½ cup pecans, remaining brownie edges, and remaining ½ cup caramel. Serve immediately.
Notes
*We used Duncan Hines Chewy Fudge Brownie Mix.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/turtle-brownie-trifle/