Colossal Caramel Apple Trifle

 

 

1 pkg. yellow cake mix (22-oz.)
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 tub (16 oz. each) frozen whipped topping, thawed

       Heat oven to temperature required for cake.

  Prepare cake according to pkg. directions,

 using two greased (9") baking pans.

  Cool 10 minutes before removing to

 wire racks to cool completely. 

 In a large bowl, whisk milk,

 pudding mixes and apple pie spice 2 minutes. 

 Let stand 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

1/3 of caramel topping over cake. 

 Sprinkle with 1/2 cup pecans, spread

with 1/2 of pudding mixture.  Spoon

1 can of pie filling over pudding; spread

with 1 tub whipped topping. 

Top with remaining cake and repeat layers.

  Drizzle with remaining caramel topping,

 sprinkle with remaining pecans. 

 Refrigerate until serving. 

 Makes 42 servings (3/4 cup each).