Description
This Caramel Apple Trifle is a delightful layered dessert featuring frozen pound cake, creamy vanilla pudding, apple pie filling, luscious caramel topping, whipped cream, and crunchy pecans. It’s an easy-to-assemble treat perfect for gatherings or holiday celebrations, requiring chilling time to meld flavors and create a stunning presentation.
Ingredients
Scale
Pound Cake
- 2 (10.75-ounce or 304-gram) frozen classic pound cakes (Sara Lee brand recommended)
Pudding Mix
- 4 cups cold whole milk
- 2 boxes (3.4-ounce or 96-gram) instant vanilla pudding mix (Jello brand recommended)
Fruit and Toppings
- 2 cans (21-ounce or 595-gram each) apple pie filling (Great Value brand recommended)
- 1 container (8-ounce or 226-gram) thawed whipped topping
- 1 jar (12.25-ounce or 347-gram) caramel sundae topping (Smucker’s brand recommended)
- 1 cup chopped pecans, divided in half
Instructions
- Prepare Pound Cake: Slice both frozen pound cakes into bite-size cubes. You may have some extra cubes depending on the size of your trifle bowl.
- Make Pudding: In a medium-sized mixing bowl, add the cold milk. Sprinkle both boxes of instant vanilla pudding mix over the milk. Beat with a handheld mixer on medium-low speed or whisk until the pudding begins to thicken.
- Layer Base: Line the bottom of a 3-quart trifle bowl with a layer of the cubed pound cake.
- Add Pudding Layer: Spread half of the prepared pudding evenly over the pound cake layer.
- Add Apple Filling: Spoon one can of apple pie filling over the pudding layer.
- Drizzle Caramel: Evenly drizzle half of the caramel sundae topping over the apple pie layer.
- Add Pecans: Sprinkle half a cup of chopped pecans evenly on top of the caramel layer. Repeat the layering process with the remaining pound cake cubes, pudding, and the second can of apple pie filling. Do not add the remaining caramel or pecans yet.
- Chill: Cover the trifle bowl and refrigerate for 3 hours to allow flavors to meld and the pudding to set.
- Finish and Serve: Just before serving, spoon the entire thawed whipped topping over the top apple pie layer. Drizzle with the remaining caramel topping and sprinkle with the remaining chopped pecans for garnish.
Notes
- For best results, use cold milk to ensure the instant pudding sets properly.
- Frozen pound cake slices are easier to cube and hold their shape well in the trifle.
- You can substitute pecans with walnuts or skip nuts if you prefer.
- Make sure to chill the assembled trifle for the full 3 hours to achieve the ideal texture and flavor combination.
- This dessert is perfect for making ahead of time and storing covered in the refrigerator for up to 24 hours.
