Caramel-Cream Trifle
"This recipe comes from Family Circle magazine. I made it for a church homecoming dinner and everyone really liked it. It is great for those caramel and chocolate lovers!"
- Ready In:
- 15mins
- Ingredients:
- 5
- Serves:
-
14
ingredients
- 1 (12 ounce) prepared store-bought angel food cake, cut into 1 inch cubes
- 2 cups heavy cream
- 1⁄2 cup bottled caramel topping
- 2 small Snickers candy bars (from a 6.96-ounce bag) or (2 1/8 ounce) Snickers candy bars, chilled and chopped (chocolate peanut-and-caramel candy bars)
- 1 (22 ounce) container prepared chocolate pudding (you can also buy a 8 serving size box of chocolate pudding mix and prepare it according to box direc)
directions
- In a large clear glass dessert bowl, spread one-third of the angel food cake cubes on the bottom.
- In another large bowl, beat the heavy cream until stiff peaks form.
- Fold in caramel topping.
- Spoon half of caramel cream over cake cubes in bowl.
- Sprinkle half of chopped candy bars over caramel cream.
- Scatter another third of cake cubes over cream and candy layer.
- Spoon pudding evenly over cake layer.
- Scatter remaining cake cubes over pudding; top with remaining caramel cream and chopped candy bars.
- Cover trifle with plastic wrap; refrigerate for at least 1 to 2 hours or overnight.
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Reviews
-
oh man was this good. one thing it does need maybe more than an hour so that the flavors can meld a little bit. i couldnt wait so i dived in early it was good but i could tell it needed more time. the snickers gave it a little bit of texture which was nice but i think that i will melt them in the microwave a littel first next time to allow them to spread a little and let the chocolate meld with the pudding a little. good trifle thanks -
Very good. I changed this recipe a bit, I used cool whip and I grated a symphony bar with toffe and nuts, and I made a mistake and purchased a milky way flavored caramel, and I used a chocolate cake I baked from a cake mix. The end result was delicious however next time I would like to use plain caramel and a plain symphony bar. The more it sits in the fridge before serving the better it tastes. Thanks for the tasty recipe that I will be making again!
RECIPE SUBMITTED BY
I am a school psychologist and enjoy cooking, traveling, dancing, sports and music. Recently, I have remarried and moved to New Jersey. Like many of the mothers on Recipezaar, I have two precious boys, a 7-year-old and I have just given birth to my second son.
I love to try all kinds of food, particularly from other countries, because for that nationality, that food is the most delicious for them. After moving to New Jersey, I have had the wonderful opportunity to try food from all over the world, especially authentic Italian-yummy! Cooking is one of the most wonderful things that a person can do. My son loves to mix and help in the kitchen; it brings everyone joy when he is creating his masterpiece.
