colossal caramel apple trifle
(2 ratings)
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(2 ratings)
Ingredients For colossal caramel apple trifle
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1 package yellow cake mix (regular size)
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6 cups cold milk
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3 packages (3.4 ounces each) instant vanilla pudding mix
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teaspoon apple pie spice
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1 jar (12-1/4 ounces) caramel ice cream topping
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1-1/2 cups chopped pecans, toasted
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2 cans (21 ounces each) apple pie filling
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2 cartons (16 ounces each) frozen whipped topping, thawed
How To Make colossal caramel apple trifle
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1Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks to cool completely. • In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set. • Cut one cake layer if necessary to fit evenly in an 8-qt. punch bowl. Poke holes in cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. • Spoon one can of pie filling over pudding; spread with one carton of whipped topping. • Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).
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