Once your guests get a taste of this Caramel Apple Trifle they’ll be asking you to bring it to every get-together. It can easily be made by a child, yet its impressive presentation makes it look like you’ve been in the kitchen all afternoon. In the picture the trifle was made in parfait glasses for a pretty presentation that makes serving more convenient for the hostess. Just for the record: Hubby has one word to describe the Caramel Apple Trifle, “Decadent!”
You will also find this recipe in my newly revised apple e-cookbook, Bumper Crop: Beginning with Apples, which will soon be available for sale on Smashwords.com with its whole new look.
Caramel Apple Trifle
3 cups milk
1 5 1/8-ounce package instant vanilla pudding mix
1 10 3/4-ounce frozen pound cake, thawed
1/2 cup caramel topping
1/4 cup toffee pieces or broken Heath or Skor bars
1/4 cup toasted pecans, chopped
1 21-ounce can apple pie filling
1 16-ounce ounce container whipped topping
Additional caramel topping and toffee bits for decoration (optional)
In a large bowl, whisk together milk and pudding; mix for 2 minutes and set aside.
Cut pound cake into small cubes. Cut the apples in the pie filling into small pieces.
Place half the cake cubes in bottom of trifle dish, or in large clear glass bowl. Pour half the caramel topping over cake. Sprinkle with half the toffee bits and half the pecans.
Spread half the pudding mixture on top of toffee bits and pecans. Spread half the apple pie filling on top of pudding and half the whipped topping on top of apples.
Repeat layers: cake, caramel topping, toffee bits, pecans, pudding, and whipped topping.
Drizzle with additional caramel topping and toffee bits, if desired.
Refrigerate until ready to serve. Yield: 12 to 16 servings
Cook’s Note: This recipe turns out remarkably well when using fat-free and sugar-free ingredients, which is terrific news for guests with diabetes and for those watching their fat and/or caloric intake.