2. Place half of pie cubes in bottom of a 4-qt. trifle dish or tall, clear 4-qt. glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers.
3. Cover and chill at least 1 hour or up to 8 hours.
I use more than just 1/3 cup of the chocolate fudge and caramel