Caramel Apple Trifle

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 6 cups cold milk
• 3 packages (3.4 ounces each) instant vanilla pudding mix
• 1 teaspoon apple pie spice
• 1 jar (12-1/4 ounces) caramel ice cream topping
• 1-1/2 cups chopped pecans, toasted
• 2 cans (21 ounces each) apple pie filling
• 2 cartons (16 ounces each) frozen whipped topping, thawed

Directions

• Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing to wire racks 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 in an 8-qt. punch bowl. Poke holes in 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 of the pudding mixture.
• Spoon one can of 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).