Colossal Caramel Apple Trifle
 
1 package  (18 1/4 oz) yellow cake mix
6 cup  cold milk
3 package  instant vanilla pudding mix(3.4 oz)
1 tsp  apple pie spice
1   jar12 1/4 oz.) caramel ice cream topping
1-1/2 cup  chopped pecans, toasted
2   cans21 oz each) apple pie filling
2   cartons (16 oz. each) frozen whipped topping, thawed
 
prepare and bake cake according to package directions, using two 
greased 9 inch round pans. cool for 10 minutes before removing to cool 
completely. in a large bowl, whisk milk, pudding mixes and apple pie 
spice for 2 minutes. let stand for 2 minutes or until soft-set. cut one 
cake layer if necessary to fit evenly into an 8 quart punch bowl. poke 
holes in the cake with a long wooden skewer; gradually pour a third of 
the caramel topping over cake. sprinkle with 1/2 cup pecans and spread 
with half the pudding mixture. spoon one can of apple pie filling over 
pudding; spread with one carton of whipped topping. top with remaining 
cake and repeat layers. drizzle with remaining caramel topping and 
sprinkle with remaining pecans. refrigerate until serving. 
 
yield: 42 servings. (3/4 cup each) 
source: toh magazine 
 
 
 
 
http://groups.yahoo.com/group/recipe_usa_group/ 
 
-- 
(ID: 1170) Mirror: rec.food.recipes: Fri, Sep 30, 2005


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