COLOSSAL CARAMEL APPLE TRIFLE
Yields 42 servings (3/4 cup each)
1 pkg. (18-1/4 oz.) yellow cake mix
6 cups cold milk
3 pkg. (3.4 oz. each) instant vanilla pudding mix
1 tsp. apple pie spice
1 jar (12-1/4 oz.) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 oz. each) apple pie filling
2 cartons (16 oz. each) frozen whipped topping, thawed
Prepare and bake cake according to pkg. 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 spice for 2 minutes.  Let stand for 20 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.
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