Colossal Caramel Apple Trifle

Ready in 45 minutes

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1 package (18.25 oz.) Yellow Cake Mix
6 cups Cold Milk
3 packages (3.4 oz.) Instant Vanilla Pudding
1 teaspoon Apple Pie Spice
1 jar (12.25 oz.) Caramel Ice Cream Topping
1-1/2 cups Pecans; Chopped; Roasted
2 cans (21 oz.) Apple Pie Filling
2 cartons (16 oz.) Frozen Whipped Topping; Thawed

Original recipe makes 42 Servings



Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks 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 in an 8-qt. punch bowl. Poke holes in 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 of the pudding mixture.

Spoon one can of 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.


One Serving = 3/4 cup.


Added on Award Medal

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