Caramel Apple Trifle

For about 10 years I was a Taste of Home subscriber. I'm not now that they've been bought out by another company and filled their magazines with ads, more ads, and uh, more ads... (where are the recipes!?) LOL... but I was for about a decade - I got three of their magazines actually!

This is from TOH and I think would make a great summer dessert for the family. I'd tweak it a bit - adding and deleting as your family likes, but the general idea, flavor and presentation is fabulous. I use a glass trifle bowl for my desserts but you can use a punch bowl or similar... whatever you have!

Caramel Apple Trifle

1 pkg. (18 1/4 oz) yellow cake mix
6 cups cold milk
3 pkg. instant vanilla pudding mix(3.4 oz)
1 teaspoon apple pie spice
1 jar(12 1/4 oz.) caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 cans(21 oz each) apple pie filling
2 cartons (16 oz. each) frozen whipped topping, thawed

Prepare and bake cake according to package directions, using two greased 9 inch round pans. Cool for 10 minutes before removing 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 into an 8 quart punch bowl. Poke holes in the 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 the pudding mixture. Spoon one can of apple 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)Print Friendly and PDF