Oreo Brownie Banana Caramel Trifle
Layers of brownie, banana cream filling, salted caramel, Oreo pie crust, Oreos and whipped cream.
Ingredients
FOR THE BROWNIES
- 2 boxes Ghirardelli Double Chocolate Brownie Mix
- 2 eggs
- 2/3 cup (150 g) vegetable, canola or coconut oil
- 1/1 cup (120 g) water
FOR THE BANANA CREAM FILLING
- 1 box (3.5 oz.) instant banana pudding mix
- 14 ounces sweetened condensed milk
- 1 cup (250 g) milk
- 2 1/2 cups (570 g) heavy whipping cream
- 2 large bananas
FOR THE OREO CRUST
- 2 pre-made Oreo pie crusts
- 10 Oreos
FOR THE SALTED CARAMEL
- 1/2 cup (100 g) granulated sugar
- 4 tbsp. (60 g) water
- 2 tsp. (10 g) corn syrup
- 1 tsp. (4 g) vanilla extract
- 1 tsp. (5.5 g) salt
- 1/4 cup (57 g) heavy whipping cream
FOR THE WHIPPED CREAM
- 3 cups (690 g) heavy whipping cream
- 1 cup (125 g) powdered sugar measured and then sifted
GARNISH
- Oreos
Instructions
FOR THE BROWNIES
- Follow the instructions on the back of the brownie box and bake in a 9"x13" baking pan for about 40 to 45 minutes.
FOR THE BANANA CREAM FILLING
- Mix the pudding mix, sweetened condensed milk and milk in a bowl until well blended, about two minutes. Transfer the mixture to a shallow dish, cover, and refrigerate until set, at least 2 hours.
- Whip the heavy cream until stiff peaks form. When the pudding is set, fold it into the whipped cream in small batches. Carefully fold in all of the pudding until it is completely blended with the cream.
- Cover and refrigerate until you're ready to build the trifle. This step can be done a couple days in advance. Add the bananas right before you assemble the trifle.
FOR THE OREO CRUST
- Crush the Oreos and then gently break up the Oreo crusts. Stir to combine the two in a medium bowl. Set aside.
FOR THE SALTED CARAMEL
- In a small sauce pan, over medium heat, combine the sugar, water and corn syrup. Stir until the sugar dissolves. Bring the mixture to a boil over medium heat, but do not stir. Cook until the mixture caramelizes into the beautiful golden brown color. It happens quickly once the sugar starts browning, so don't walk away from the stove during this step.
- While the caramel is cooking, heat the heavy cream for 30 seconds.
- Remove the caramelized sugar syrup from the heat and mix in the vanilla and salt. Add the warm cream SLOWLY, while mixing. Add a bit more and mix that in. Continue mixing in the cream a little bit at a time at first, and then you can start adding more and more as you go along. Cool completely before using.
FOR THE WHIPPED CREAM
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and the powdered sugar. Mix on medium-high speed until stiff peaks form. Best to do right before assembly.
ASSEMBLY
- I recommend doing the assembly just a few hours before you want to serve the trifle. If you make the trifle too far in advance, the pie crust and Oreo elements will get soggy.
- Divide the brownies in half. Crumble one half of the brownies and layer them on the bottom of a trifle bowl.
- Measure 2 cups of the banana cream filling and spread the filling over the brownie layer. Make sure to spread the filling all the way to the sides of the bowl.
- Drizzle a couple of tablespoons of caramel sauce on the banana filling.
- Crumble about half of the Oreo crust and Oreos on top of the filling and caramel.
- Measure 2 cups of the whipped cream and spread gently on the Oreo crust.
- Repeat these steps for a second layer of each element, finishing with the whipped cream.
- Garnish with pie crust crumbs, Oreos and caramel sauce.
- Refrigerate until you're ready to serve.