Total Time
25mins
Prep 25 mins
Cook 0 mins

This is a recipe I made using another one and adjusting to suit my needs for a cooking class. It's delicious and impressive!!

Ingredients Nutrition

  • 3 cups milk
  • 1 (5 1/8 ounce) package vanilla instant pudding mix
  • 1 (10 3/4 ounce) frozen pound cake, thawed
  • 12 cup caramel topping
  • 12 cup toffee pieces (or chopped pecans)
  • 1 (21 ounce) cancinnamon and spice apple pie filling
  • 16 ounces frozen whipped topping, thawed

Directions

  1. In a large bowl whisk together milk and pudding mix for 2 minutes. Set aside.
  2. Cut pound cake into small cubes.
  3. Cut the apples in the filling into small pieces.
  4. Place 1/2 of cake cubes in bottom of trifle dish, or large glass bowl.
  5. Pour 1/4 cup caramel topping over cake.
  6. Sprinkle with 1/4 cup toffee bits (or pecans).
  7. Spread 1/2 of pudding mixture on top, making sides of trifle dish look pretty!
  8. Spoon 1/2 of apple pie filling on top of pudding.
  9. Spread half of whipped topping on top of apples.
  10. Repeat layers: cake, caramel topping, toffee bits, pudding, apple pie filling, whipped topping.
  11. Drizzle with additional caramel topping and toffee bits.
  12. Refrigerate until ready to serve.

Reviews

(7)
Most Helpful

Made this for a Thanksgiving potluck...Nothing left of it and I bought the family size Sara Lee cake and an 1/2 can extra of apple pie filling. (could only find the apple pie filling and not the cinnamon and spice) However, in the ice cream topping section found a Smucker's topping that was apple cinnamon and I combined it with the carmal topping. Topped it with cool whip, caramel and toffee. Will definitely make this again. It was a HIT.. Made me look like Martha Stewart!!! Thanks...

Britt O's sweetie pie November 23, 2010

Really good desert. I used plain apple pie filling and it turned out great. I made it for a party and it disappeared quickly.

jbmorano October 19, 2010

This was so yummy.....everyone had seconds and they all wanted the recipe...

parkharley September 25, 2010

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