Caramel Cream Brownie Trifle

1 package fudge brownie mix
1/4 cup water
1/2 cup vegetable oil
2 large eggs
4 ounce package chocolate fudge instant pudding mix
2 cups milk
1/4 cup prepared caramel ice cream topping
8 ounce container whipped topping
1 cup chopped walnuts

Preheat oven to 350 F. Grease a 13x9-inch baking pan. Prepare
brownies as directed using the water, egg and oil measurements above. Bake
and cool completely on a rack. Prepare pudding according to directions
using 2 cups milk. Refrigerate pudding. Cut cooled brownies into 1 inch
pieces. Stir caramel topping into whipped topping. Layer half each of the
brownie pieces, pudding, walnuts and caramel mixture into a 3 quart glass
bowl. Repeat layering with remaining ingredients. Cover and refrigerate at
least 2 hours(but no more than 24 hours) before serving.

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