Caramel Apple Trifle Layers (Print Version)
Layered caramel apple dessert with pound cake, creamy pudding, apples, caramel drizzle, and pecans.
# Ingredients:
→ Base
01 -
2 frozen classic pound cakes (10.75 ounces each), cut into bite-size cubes
→ Pudding Layer
02 -
4 cups cold whole milk
03 -
2 boxes instant vanilla pudding mix (3.4 ounces each)
→ Fruit Layer
04 -
2 cans apple pie filling (21 ounces each)
→ Toppings
05 -
1 container thawed whipped topping (8 ounces)
06 -
1 jar caramel sundae topping (12.25 ounces)
07 -
1 cup chopped pecans, divided
# Steps:
01 -
Slice both frozen pound cakes into small, even cubes suitable for layering. Reserve any extra cubes for another use.
02 -
Add the cold whole milk to a mixing bowl. Sprinkle both packages of instant vanilla pudding mix over the milk. Using a handheld mixer on medium-low speed or a whisk, blend until the pudding begins to thicken.
03 -
Arrange a layer of pound cake cubes on the bottom of a trifle bowl (approximately 3 quarts in capacity).
04 -
Spread half of the prepared vanilla pudding mixture evenly over the pound cake cubes.
05 -
Spoon one can of apple pie filling evenly over the pudding layer.
06 -
Evenly drizzle half of the caramel sundae topping over the apple pie filling. Sprinkle 1/2 cup of the chopped pecans on top.
07 -
Repeat with a second layer of pound cake, the remaining vanilla pudding, and the second can of apple pie filling. Do not add the rest of the caramel or pecans yet. Cover and refrigerate for at least 3 hours.
08 -
Just before serving, spread the thawed whipped topping over the chilled trifle. Drizzle with remaining caramel topping and sprinkle with the remaining chopped pecans.
# Notes:
01 -
For clean layers, prepare and chill the pudding in advance so it thickens properly.
02 -
Allow the trifle to chill fully before serving to ensure optimal texture.