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Colossal Caramel Apple Trifle

Vegetarian • 40 mins to make

Baking & Spices

2 cartons (16 ounces each) frozen whipped topping, frozen whipped
2 cans (21 ounces each) apple pie filling
3 packages (3.4 ounces each) instant vanilla pudding mix, instant
1 tsp Apple pie spice
1 package Cake mix, yellow regular size
1 jar Caramel ice cream topping

Nuts & Seeds

1 1/2 cups Pecans, toasted

Dairy

6 cups Milk
  • Annette Gifford

    Fall favorite dessert. Colossal Caramel Apple Trifle Recipe | Taste of Home Recipes

  • Sue Ring

    Colossal Caramel Apple Trifle Recipe 1 package (18-1/4 ounces) yellow cake mix 6 cups cold milk 3 packages (3.4 ounces each) instant vanilla pudding mix 1 teaspoon apple pie spice 1 jar (12-1/4 ounces) caramel ice cream topping 1-1/2 cups chopped pecans, toasted 2 cans (21 ounces each) apple pie filling 2 cartons (16 ounces each) 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. 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.

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