colossal caramel apple trifle

Name: Colossal Caramel Apple Trifle
Ingredients: - 1 package yellow cake mix (regular size); - 6 cups cold milk; - 3 packages (3.4 ounces each) instant vanilla pudding mix; - teaspoon apple pie spice; - 1 jar (12-1/4 ounces) caramel ice cream topping; - 1-1/2 cups chopped pecans, toasted; - 2 cans (21 ounces each) apple pie filling; - 2 cartons (16 ounces each) frozen whipped topping, thawed

(2 RATINGS)

129 Pinches 1 Photo

Kathleen Riemer

Kenosha, WI

Updated on Aug 21, 2013

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Ingredients

- 1 package yellow cake mix (regular size)
- 6 cups cold milk
- 3 packages (3.4 ounces each) instant vanilla pudding mix
- teaspoon apple pie spice
- 1 jar (12-1/4 ounces) caramel ice cream topping
- 1-1/2 cups chopped pecans, toasted
- 2 cans (21 ounces each) apple pie filling
- 2 cartons (16 ounces each) frozen whipped topping, thawed

How To Make colossal caramel apple trifle

Step 1

Prepare 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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