Update my dinner status, I'm making this tonight.
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Servings: 42 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 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
Preparation
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 carameltopping and sprinkle with remaining pecans. Refrigerate until serving.
Yield:42 servings. (3/4 cup each)
Source: TOH magazine: Feb/Mar '04
