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Caramel-Cream Trifle




Source of Recipe


Chyrel


List of Ingredients




Caramel-Cream Trifle

1 prepared angel food cake (12 ounces), cut into 1-inch cubes
2 cups heavy cream
1/2 cup bottled caramel ice-cream topping
6 small chocolate peanut-and-caramel candy bars (from 6.96-ounce bag) or
2 bars (2.07 ounces each), chilled, chopped
1 tub (22 ounces) fully prepared chocolate pudding



Recipe



In 14-cup trifle bowl or clear glass dessert bowl,
spread one-third of cake cubes over bottom.In large bowl, beat heavy
cream until stiff peaks form.Fold in caramel topping. Spoon half of
caramel cream over cake cubes in bowl.
Sprinkle half of chopped candy bars over cream. Scatter another third of
cake cubes over cream and candy layer. Spoon pudding evenly over cake
layer.Scatter remaining cake cubes over pudding. Top with remaining
caramel cream and chopped candy bars.Cover with plastic wrap.
Refrigerate for at least 1 to 2 hrs or overnight

Makes 14 servings.