Toffee Apple and Honey Trifle

I was invited to friends for dinner on Rosh Hashana and was told to bring dessert. I decided to invent this trifle, along with the help of some very good Zaar folk in the Q&A thread. I want to thank Terese, PetitFour, Jules, CCLady, ann teapot, Iron Bloomers, Charishma, evelyn/athens, MarieAlice, HeatherFeather, joni g, Mrs Beeton wannabe, Dancer, Amy - Ellie''s mommie, Bergy, Watermelon and Ann Marie F for all their wonderful input. This dessert was a hit!

• Ready In: 34 mins
• Serves: 20

Ingredients

• 2  loaves  poundcake (plain is best)
• 6  apples, peeled and thinly sliced
• 1⁄4 cup butter
• 1  teaspoon cinnamon (or to taste)
• 2  cups  whipping cream
• 14  ounces cream cheese
• 1⁄3 cup honey
• 1  box vanilla instant pudding mix
• 1  bag  hershey  Skor English toffee bit (or Heath chips)

Directions

1. Prepare the various layers of the trifle so they are all ready to assemble together.
2. Slice the pound cakes down the middle length-wise, then slice each loaf into 10-12 slices, resulting in 20-24 cubes per loaf, a maximum of 48 cubes.
3. Saute the apples in the butter until soft.
4. Add the cinnamon and mix well to coat all the apple slices.
5. In the bowl of an electric mixer, combine the whipping cream, cream cheese, honey and vanilla pudding.
6. Toss the Skor bits into the food processor and whirl until finely chopped.
7. Now assemble the trifle in a large clear bowl with straight (ish) sides.
8. This makes a large quantity so you may have up to three layers.
9. First lay down a layer of cake cubes Then cover with the sauteed apples.
10. Then cover with a generous layer of whipped cream.
11. Then sprinkle with a layer of ground Skor bits.
12. Repeat the layers until all the ingredients have been used up, ending in a layer of Skor bits.
13. Note: I actually had more cake than necessary, so I had a layer of cake and cream in the middle before starting over with another layer of cake.