Brownie Trifle

For a change, assemble this trifle in a 3-quart bowl. Measure the size of your bowl with water; it should hold at least 12 cups. Assemble the brownie pieces, cream cheese mixture, caramel topping, and pudding in several layers when using a deep bowl.

2 (21-oz.) packages chewy fudge brownie mix

1 (8-oz) package cream cheese, softened

1 (7-oz) jar marshmallow cream

2 (8-oz) containers frozen whipped topping, thawed and divided

3 cups milk

2 (3.3-oz) packages instant white chocolate pudding

1 (12 ¼ -oz) jar caramel topping

Prepare each brownie mix according to package directions for chewy brownies in a 13 x 9-inch pan. Cool and break into large pieces.

Beat cream cheese at medium speed with an electric mixer until creamy; beat in marshmallow cream. Stir in 1 container of whipped topping; set mixture aside.

Stir together milk and white chocolate pudding mix, stirring until thickened. Stir in remaining container of whipped topping.

Crumble half of brownie pieces in an even layer in bottom of a 13 x 9-inch baking dish. Pour cream cheese mixture evenly over brownies; drizzle evenly with caramel topping. Pour pudding mixture evenly over caramel topping; crumble remaining brownie pieces over top. Cover and chill 2 hours. Store in refrigerator. Yield: 15 servings.