Caramel Apple Trifle Recipe 455 Food

COLOSSAL CARAMEL APPLE TRIFLE

Steps:

• 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.

CARAMEL APPLE TRIFLE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. , In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. , In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

CARAMEL APPLE TRIFLE

Steps:

• In a large bowl whisk together milk and pudding mix for 2 minutes. Set aside.
• Cut pound cake into small cubes.
• Cut the apples in the filling into small pieces.
• Place 1/2 of cake cubes in bottom of trifle dish, or large glass bowl.
• Pour 1/4 cup caramel topping over cake.
• Sprinkle with 1/4 cup toffee bits (or pecans).
• Spread 1/2 of pudding mixture on top, making sides of trifle dish look pretty!
• Spoon 1/2 of apple pie filling on top of pudding.
• Spread half of whipped topping on top of apples.
• Repeat layers: cake, caramel topping, toffee bits, pudding, apple pie filling, whipped topping.
• Drizzle with additional caramel topping and toffee bits.
• Refrigerate until ready to serve.

CARAMEL CHOCOLATE TRIFLE

Steps:

• Prepare and bake cake according to directions for an 8 inch square baking pan.
• Cool on a wire rack.
• Prepare pudding according to pkg. directions.
• Cut cake into 1 1/2 inch cubes.
• Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl.
• Lightly press down to fill gaps.
• Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits.
• Repeat layers.
• Cover and refrigerate.

COLOSSAL CARAMEL APPLE TRIFLE

Steps:

• 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.

CARAMEL-CREAM TRIFLE

Steps:

• In a large clear glass dessert bowl, spread one-third of the angel food cake cubes on the bottom.
• In another large bowl, beat the heavy cream until stiff peaks form.
• Fold in caramel topping.
• Spoon half of caramel cream over cake cubes in bowl.
• Sprinkle half of chopped candy bars over caramel cream.
• Scatter another third of cake cubes over cream and candy layer.
• Spoon pudding evenly over cake layer.
• Scatter remaining cake cubes over pudding; top with remaining caramel cream and chopped candy bars.
• Cover trifle with plastic wrap; refrigerate for at least 1 to 2 hours or overnight.