"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Colossal Caramel Apple Trifle Recipe

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This recipe for Colossal Caramel Apple Trifle, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Claudia Arender
Added: Monday, October 12, 2009

Category:
Category:

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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
42 servings.
Personal Notes:
Personal Notes:
I haven't made this - but want to soon. Feeds a large crowd.

 

 

 

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