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Colossal Caramel Apple Trifle |
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What could be easier? Or more enjoyed? |
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1 package yellow cake mix (18.25 oz) 6 cups cold milk 3 packages instant vanilla pudding mix (3.4 oz) 1 teaspoon apple pie spice 1 jar (12.25 oz) caramel ice cream topping 1-1/2 cups chopped pecans (toasted) 2 cans (21 oz each) apple pie filling 2 cartons (16 oz) frozen whipped topping 1. Prepare and bake cake according to directions using two greased 9 inch cake pans. Cool for 10 minutes before removing to wire racks to cool completely. 2. Prepare pudding mix in a large bowl with apple pie spice for 2 minutes and then set aside for 2 minutes until soft set. 3. Cut one cake layer if necessary to fit in the bottom of 8 quart punch bowl. Poke holes in cake with a long wooden skewer; gradually pour 1/3 of the caramel topping over cake. Sprinkle with ½ of the pecans and spread half of the pudding mixture over that. Spoon one can of the pie filling over pudding; spread with one carton of the whipped topping. 4. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 (3/4 cup each)
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