Caramel Brownie Cheesecake Trifle Food

BROWNIE CARAMEL CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
• In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
• Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
• In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
• Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.

CHOCOLATE BROWNIE TRIFLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking pan.
• Combine brownie mix, eggs, water, and oil in a large bowl; stir until well blended. Spread mixture evenly into prepared pan.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares.
• Beat cream cheese in a large bowl with an electric mixer. Add milk and pudding mix; beat until smooth. Fold in whipped topping until well incorporated into filling.
• Place 1/2 of the brownie squares at the bottom of a trifle bowl or glass serving dish; top with filling. Shave 1/2 of the chocolate bar onto filling using a vegetable peeler. Repeat with remaining brownies, filling, and chocolate bar shavings. Refrigerate until set, about 1 hour.

TOFFEE BROWNIE TRIFLE

Steps:

• Prepare and bake brownies according to package directions for cakelike brownies, using a greased 13x9-in. baking pan. Cool completely on a wire rack., In a large bowl, beat milk and pudding mixes on low speed for 2 minutes. Let stand until soft-set, 2 minutes. Fold in whipped topping. , Cut the brownies into 1-in. cubes; place half in a 3-qt. glass trifle bowl or serving dish. Cover with half of the pudding. Repeat layers. Sprinkle with chopped candy bars. Refrigerate leftovers.

CARAMEL BROWNIE CHEESECAKE TRIFLE

Steps:

• Prepare brownies with eggs, water and oil according to package directions, using a 13x9 pan.
• Cool. Break brownies into pieces.
• Beat cream cheese until creamy.
• Beat in marshmallow cream.
• Stir in half of the whipped topping; set mixture aside.
• Stir together milk and pudding mix, stirring until thickened. Stir in remaining whipped topping.
• Crumble half of brownie pieces in an even layer in bottom of trifle dish or large glass bowl.
• Pour half of cream cheese mixture over brownies.
• Drizzle with half of caramel topping.
• Top with half of pudding mixture.
• Repeat layers.
• Cover and chill 2 hours.
• NOTES: Easily doubled and made in a large trifle dish or 13x9 pan.
• Can substitute any flavor pudding.

BROWNIE CARAMEL CHEESECAKE

Steps:

• Pre-heat oven to 350 degrees and grease the bottom of a 9" springform pan.
• In a small bowl, mix together brownie mix, egg, and cold water.
• Spread in the bottom of the greased pan and bake for 15-18 minutes. Remove from the oven.
• Melt the caramels with the evaporated milk in a saucepan over medium heat. Stir frequently, until it it is smooth. Pour 2/3 of the caramel mixture over the baked brownies, reserving 1/3 to pour over the top of the cheesecake at the end.
• In a large bowl, beat cream cheese, sugar, and vanilla together until smooth. Add in the eggs one at a time, beating well between each one. Pour cream cheese over caramel mixture.
• Bake the cheesecake for 50 minutes, still at 350 degrees.
• Remove from oven and let it chill in the pan. Heat the reserved caramel and fudge topping, and pour over cheesecake before serving.

CARAMEL CREAM BROWNIE TRIFLE

Steps:

• Heat oven to 350°F. Bake brownie mix as directed on box, using water, oil and eggs, in 13x9-inch pan. Cool completely, about 1 hour.
• Make pudding mix as directed on box for pudding, using milk; refrigerate. Cut brownies into 1-inch pieces. Thoroughly stir caramel topping into whipped topping.
• In 3-quart glass bowl, layer half each of the brownies, pudding, walnuts and whipped topping mixture; repeat.
• Cover and refrigerate at least 2 hours before serving but no longer than 24 hours. Store covered in refrigerator.

CHOCOLATE CHEESECAKE - CARAMEL MACCHIATO TRIFLE

Steps:

• Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top.
• Mix up box of chocolate mousse mix according to directions.
• Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern.
• Pipe or scoop 1/2 the mousse over the brownies.
• Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse.
• Pipe or scoop 1/2 of the Cool Whip over the cheesecake.
• Sprinkle 1/2 of the Heath Bar over the top.
• Repeat all again ending up with the Heath Bar pieces on top.
• Serve immediately or refrigerate until ready to serve.

CHOCOLATE CARAMEL BROWNIE TRIFLE RECIPE

Steps:

• Prepare brownies according to package or recipe directions. Once the brownies are baked and cooled, cut up into small, bite-sized pieces.
• Prepare chocolate pudding according to directions.
• Crush the Heath candy bars into small, bite-sized pieces.
• Spoon about a third of your pudding into a trifle dish.
• Add a layer of brownie pieces.
• Sprinkle on some of the crushed Heath.
• Drizzle on some caramel sauce.
• Top with about half of the cool whip.
• Repeat all layers.
• Keep in the refrigerator until ready to serve.