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Name: Colossal Caramel Apple Trifle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 42
Cuisine: American
Ingredients: 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

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INGREDIENTS

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

Servings

INSTRUCTIONS

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.

NOTES

One Serving = 3/4 cup.

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Colossal Caramel Apple Trifle

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

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.

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.

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Nutrition

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Serving Size: 1 Serving (32g)
Recipe Makes: 42 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.