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Spiderweb Brownie Trifle

 Spiderweb Brownie Trifle
“I created this for my husband because he likes Butterfingers. Everyone loves it." —Gloria Wilbanks, Baldwin, Georgia
21 ServingsPrep: 35 min. + chilling Bake: 25 min. + cooling


  • 1 package caramel swirl brownie mix (8-inch square pan size)
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided
  • 3 cups 2% milk
  • 1 package (5.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant French vanilla pudding mix
  • 1-1/2 cups finely chopped pecans
  • 3 Butterfinger candy bars (2.1 ounces each), finely chopped, divided
  • 3 tablespoons chocolate syrup


  • Prepare and bake brownie mix according to package directions. Cool on
  • a wire rack. Cut into 1-in. cubes.
  • In a large bowl, beat cream cheese until fluffy. Gradually add
  • confectioners’ sugar; beat until smooth. Fold in 2 cups whipped
  • topping. Place half of the brownie cubes in a 4-qt. trifle bowl or
  • glass serving dish; layer with half of the cream cheese mixture.
  • In another bowl, whisk milk and pudding mixes for 2 minutes. Let
  • stand for 2 minutes or until soft-set. Set aside half of the pudding
  • mixture. Stir pecans and 1 cup chopped candy bars into remaining
  • pudding mixture; spread over cream cheese layer. Layer with

2 of 2

Spiderweb Brownie Trifle (continued)

Directions (continued)

  • remaining brownies and cream cheese mixture.
  • Fold 2 cups whipped topping into the reserved pudding mixture; spread
  • over cream cheese layer. Spread remaining whipped topping over top.
  • Place chocolate syrup in a heavy-duty resealable plastic bag; cut a
  • small hole in a corner of bag. Pipe eight thin concentric circles
  • 1/2 in. apart on the whipped topping. Beginning with the center
  • circle, gently pull a knife through circles toward the outer edge.
  • Wipe knife clean. Repeat to complete spiderweb pattern. Sprinkle
  • remaining crushed candy bars in center of web. Refrigerate until
  • chilled. Yield: 21 servings (3/4 cup each).
Nutritional Facts: 3/4 cup equals 464 calories, 26 g fat (11 g saturated fat), 37 mg cholesterol, 365 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.