Caramel Apple Trifle

This is great for a covered dish dinner or large family get-together.

Yield: 42 servings

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 (2 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

Instructions

1. Prepare and bake cake according to package directions, using 2 greased 9 inch round baking pans.
2. Cool for 10 minutes before removing to wire racks 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 soft set.
5. Cut one cake layer if necessary to fit evenly in 8-quart punch bowl.
6. Poke holes in cake with a long wooded skewer; gradually pour a third of caramel topping over cake.
7. Sprinkle with 1/2 cup pecans and spread with half of pudding mix.
8. Spoon 1 can of pie filling over pudding; spread with 1 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.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

Attribution

Shared with recipegoldmine.com by Treva.