I stole this from Amber...she has the best trifle recipes!
3 cups cold milk
1 & 1/2 pkgs. vanilla instant pudding mix
1/2 tsp. apple pie spice
1 jar caramel ice cream topping
3/4 cup toasted pecans
1 can apple pie filling
1 (16 oz.) container cool whip
1. Prepare cake according to directions in a 9 x 13 inch pan. Allow to cool completely and then cut into 1 inch cubes. In a large bowl, whisk milk, pudding (save the extra half package for another time) and apple pie spice for 2 minutes. Allow to stand for 2 minutes or until soft-set.
2. Put a layer of cooled cake squares in the bottom of a 4 qt. trifle bowl. Pour about 3 ounces of caramel topping over cake layer. Sprinkle with 1/3 of the nuts, and then half of the pudding mixture. Spoon half the can of pie filling on top of pudding. Spread half carton of cool whip on top. Repeat all layers, ending with layer of cool whip. Drizzle with caramel topping and top with remaining nuts.
Ashlee side note: If you are like me, you'll make the extra pudding and eat that right away...since you'll probably have to wait a bit before you eat the trifle. Right? :0) And, as you all know, I'd rather die than add nuts to my recipes, but you can do so if you like. I also add a bit more cool whip than just one carton. But I likes me som cool whip, so add as much as you think is necessary. :0)
