Caramel Apple Bliss

Patsy Fowler


this is a good one

pinch tips: How to Cream Butter & Sugar


2 - 16 oz
frozen whipped topping, thawed
2 - 21 oz
apple pie filling cans
1 1/2 c
chopped pecans
17 oz
caramel ice cream topping
1/2 tsp
brown sugar
1 tsp
apple pie spice
3 - 3 1/2 oz
vanilla instant pudding mix
6 c
1 - 18 1/4 pkg
yellow cake mix

Directions Step-By-Step

Prepare and bake cake according to package directions using 2 greased 9 inch round baking pans.
In a large bowl whisk milk, pudding mixes, apple pie spice and brown sugar for 2 minutes. Let stand until soft set.
Cut 1 cake layer if needed to fit evenly into an 8 quart punch bowl. Polk holes in the cake with a long wooden skewer.
Gradually pour a third of the caramel topping over the cake. Spread with a spatula. Sprinkle with 1/2 cup of pecans.
Spread with half of the pudding mixture. Spread 1 can of pie filling over pudding mixture. Spread 1 carton of whipped topping on top of pie filling.
Top with remaining cake and repeat the layers. Drizzle the remaining caramel topping on top and sprinkle with remaining pecans. Refrigerate until serving.

About this Recipe

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy