"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Colossal Caramel Apple Triffle Recipe

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This recipe for Colossal Caramel Apple Triffle, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Taste of Home
Added: Tuesday, October 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (18 1/4oz.) yellow cake mix
6 cups cold milk
3 pkg. (3.4oz each) instant vanilla pudding mix
1 tsp. apple pie spice
1 jar (12 1/4oz.) caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 cans (21oz. each) apple pie filling
2 cartons (16oz. each) frozen whipped topping, thawed

Directions:
Directions:
Prepare and bake cake according to package directions, using two greased 9" 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 8qt. 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 one carton of whipped topping. Tip with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

Number Of Servings:
Number Of Servings:
42

 

 

 

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