Caramel Apple Box Trifle Best Family Recipes

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Caramel Apple Box Trifle

"This trifle is apple pie filling, apple cake, and trifle dessert prepared in a rectangular container and great to take to a huge accumulating."

Ingredients :

1 (18.25 ounce) package deal spice cake blend
three (21 ounce) cans apple pie filling
three eggs
three tablespoons vegetable oil
five cups milk
1/2 cup heavy cream
1 (3.5 ounce) package deal on the spot French vanilla pudding blend
2 (three.Four ounce) packages instant butterscotch pudding mix
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/4 cups caramel ice cream topping, divided
1 cup finely chopped pecans, toasted, divided
2 (eight ounce) packing containers frozen whipped topping, thawed

Instructions :

Prep : 45M	Cook : 24M	Ready in : 2H

Preheat oven to 350 tiers F (one hundred seventy five degrees C). Line a 9x13-inch baking dish with parchment paper, and gently grease the paper.
Beat spice cake blend, 1 can apple pie filling, eggs, and vegetable oil with an electric mixer on medium speed for two mins in a big bowl.
Pour batter into the prepared baking dish and bake within the preheated oven till a toothpick inserted into the center comes out easy, approximately half-hour. Cool inside the pans for 10 minutes earlier than doing away with to cool completely on a wire rack. Slice in half horizontally to create two layers.
Whisk milk, cream, French vanilla pudding blend, butterscotch pudding mix, cinnamon, and nutmeg for 2 minutes in a large bowl. Transfer to refrigerator to sit back.
Place one layer of cake inside the backside of a huge 8-quart square plastic field. Poke holes within the cake with a skewer or toothpick and pour 1 cup caramel ice cream topping over the pinnacle of the cake. Sprinkle 1/3 cup pecans over the caramel and spread 1/2 of the pudding mixture on top.
Spoon 1 can apple pie filling over pudding combination and spread 1 box whipped topping over the filling. Place 2d cake layer on top of whipped topping and repeat the layering system.
Drizzle assembled trifle with last 1/4 cup caramel topping and sprinkle with closing 1/three cup pecans. Refrigerate until serving.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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