Colossal Caramel Apple Trifle

1 pkg. (18 1/4 oz) yellow cake mix
6 cups cold milk
3 pkg. instant vanilla pudding mix(3.4 oz)
1 teaspoon 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 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




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