Print Recipe

Colossal Caramel Apple Trifle

Ingredients

  • 1 (18.25 ounce) box yellow cake mix
  • 6 cups cold milk
  • 3 (3.4 ounce) boxes instant vanilla pudding mix
  • 1 teaspoon apple pie spice
  • 1 (12 1/4 ounce) jar caramel ice cream topping
  • 1 1/2 cups chopped pecans, toasted
  • 2 (21 ounce) cans apple pie filling
  • 2 (16 ounce) containers frozen whipped topping, thawed

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Instructions

  1. Prepare and bake cake according to package directions, using two greased 9-inch round pans.
  2. Cool for 10 minutes before removing to cool completely.
  3. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes.
  4. Let stand for 2 minutes or until soft-set.
  5. Cut one cake layer if necessary to fit evenly into an 8-quart punch bowl.
  6. Poke holes in the cake with a long wooden skewer; gradually pour a third of the caramel topping over cake.
  7. Sprinkle with 1/2 cup pecans and spread with half the pudding mixture.
  8. Spoon one can of apple pie filling over pudding; spread with one carton of whipped topping.
  9. Top with remaining cake and repeat layers.
  10. Drizzle with remaining caramel topping, and sprinkle with remaining pecans.
  11. Refrigerate until serving.

Yield: 42 servings (3/4 cup each)