Caramel Chocolate Trifle
1 (9 ounce) devil's food cake mix
3 eggs
1 1/3 cups water
1/2 cup oil
2 (4 ounce) packages chocolate pudding, instant
12 ounces Cool Whip
12 ounces caramel ice cream topping
1 (7-8 ounce) English toffee bits or almond brickle chips
Directions
1)Prepare and bake cake according to directions for an 8 inch square baking pan.
2)Cool on a wire rack.
3)Prepare pudding according to pkg. directions.
4)Cut cake into 1 1/2 inch cubes.
5)Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl.
6)Lightly press down to fill gaps.
7)Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits.
8)Repeat layers.
9)Cover and refrigerate.
Pam's Pecan Pie Trifle
Pecan pie (bake your favorite recipe & freeze)
1 1/2 c. whipping cream
1 - 8 oz. cream cheese
1 tbsp. vanilla extract
1 bottle of Smucker's chocolate fudge topping
1 bottle of Smucker's caramel topping
chopped pecans
Directions:
Cut your pecan pie into cubes and layer half in the bottom of trifle dish.
Beat 1 1/2 cup whipping cream until thick & add 8 oz. cream cheese and 1 tbsp vanilla extract
Pour half of this mixture over pecan pie cubes.
Pour 1/2 bottle of chocolate fudge topping over cream mixture.
Pour 1/2 bottle of caramel topping over chocolate fudge.
Repeat layers with the pecan pie cubes and remaining whipping cream mixture.
Pour the remaining chocolate fudge and caramel topping over whipping cream mixture.
Colossal Caramel Apple Trifle
1 (18.25 ounce) package yellow cake mix
6 cups cold milk
3 (3.4 ounce) packages instant vanilla pudding mix
1 teaspoon apple pie spice
1 (12 ounce) jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 (21 ounce) cans apple pie filling
2 (16 ounce) containers frozen whipped topping, thawed
1. 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.
2. 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.
3. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.
Double Chocolate Mocha Trifle
1 (19.8 ounce) package brownie mix
1 3/4 cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped
Directions
1. Prepare brownies according to package directions. Bake and cool completely. Cut into 1 inch cubes.
2. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Dissolve coffee granules in water and stir into pudding mixture. Fold in whipped topping.
3. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy. Repeat layering until all ingredients are used. Chill 30 minutes in refrigerator before serving.
Thank you, Diane Nichols, for sharing all of your wonderful recipes from the Fall Women's Conference! These look especially yummy!
