Description
A delightful and easy-to-make Caramel Apple Trifle featuring layers of classic pound cake, creamy vanilla pudding, sweet apple pie filling, luscious caramel topping, crunchy pecans, and fluffy whipped topping. Perfect for parties or family gatherings, this no-bake dessert is chilled to meld the flavors into a scrumptious treat.
Ingredients
Scale
Pound Cake
- 2 (10.75-ounce or 304-gram) frozen classic pound cakes (Sara Lee brand recommended)
Pudding
- 4 cups cold whole milk
- 2 boxes (3.4-ounce or 96-gram) instant vanilla pudding mix (Jello brand recommended)
Apple Layer
- 2 cans (21-ounce or 595-gram each) apple pie filling (Great Value brand recommended)
Toppings
- 1 container (8-ounce or 226-gram) thawed whipped topping
- 1 jar (12.25-ounce or 347-gram) caramel sundae topping (Smucker’s brand recommended)
- 1 cup chopped pecans (divided)
Instructions
- Cube Pound Cake: Slice the frozen pound cakes into bite-sized cubes. You may have extra cubes depending on your trifle bowl size.
- Prepare Pudding: In a medium bowl, add cold milk. Sprinkle the instant vanilla pudding mix evenly over the milk and whisk or beat with a handheld mixer on medium-low speed until the pudding thickens.
- Assemble Bottom Layer: Line the bottom of a 3-quart trifle bowl with a layer of cubed pound cake.
- Add Pudding Layer: Spread half of the prepared pudding mixture evenly over the pound cake layer.
- Apple Pie Filling: Spoon one can of apple pie filling over the pudding layer.
- Caramel Drizzle: Drizzle half of the caramel sundae topping evenly over the apple pie filling.
- Pecan Sprinkle: Sprinkle half a cup of chopped pecans evenly over the caramel layer.
- Repeat Layers: Repeat with another layer of pound cake, pudding, and the second can of apple pie filling. Do not add caramel or pecans yet.
- Chill: Cover the trifle and refrigerate for 3 hours to let flavors meld.
- Final Toppings: Before serving, spread the thawed whipped topping over the top layer of apple pie filling.
- Finish Garnish: Drizzle the remaining caramel topping over the whipped cream and sprinkle with the remaining chopped pecans.
Notes
- Ensure the pound cake is frozen to make slicing easier and to maintain structure in the trifle.
- Use cold milk for best pudding consistency.
- Chilling the trifle for at least 3 hours helps layers set and flavors combine beautifully.
- You can substitute pecans with walnuts or omit for nut allergies.
- For a lighter option, use low-fat milk and reduced-fat whipped topping.
