Colossal Caramel Apple Trifle

Colossal Caramel Apple Trifle
1 package yellow cake mix (regular size)
6 cups cold milk
3 packages (3.4 ounces each) instant vanilla pudding mix
1 teaspoon apple pie spice
1 jar (12-1/4 ounces) caramel ice cream topping
1-1/2 cups chopped pecans, toasted
2 cans (21 ounces each) apple pie filling
2 cartons (16 ounces each) frozen whipped topping, thawed
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.
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.
Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each).
Recipe By tasteofhome.com

Cherry Berry Trifle

Here is a fat free - diabetic friendly trifle...rich and elegant too!
http://www.foxtoledo.com/dpp/community/cooking/Cooking-for-Busy-People-Aug-29--Cherry-Berry-Decadent-Trifle
Cherry Berry Trifle
1 (2-pound) container light fat-free vanilla yogurt
1 (1.34-ounce) packet sugar-free French vanilla instant pudding,
1 t. almond extract
2 (9-ounce) sugar-free angel food cakes,
2 (20-ounce) cans no-sugar-added cherry pie filling,
1 (16-ounce) bag frozen berry medley (strawberries, blackberries, blueberries, and red raspberries)
1 (.3-ounce) package sugar-free strawberry gelatin mix

In a large mixing bowl, beat the yogurt, pudding mix, and almond extract together with an electric mixer on high speed.

Tear the cakes into bite-size pieces and place in the pudding mixture. Stir with a wooden spoon or stiff spatula until well blended. Set aside.
In a medium mixing bowl, stir both cans of pie filling, the berries, and the gelatin mix until well mixed. Set aside.
Spread half of the pudding/cake mixture on the bottom of a trifle bowl.
Next layer half of the berry mixture on top of the pudding/cake mixture.
Alternate layers until all of the ingredients are used.
Serve or cover and keep chilled until ready to eat.

Yield: 24 (1/2-cup) servings Calories per serving: 89 (0% fat); Total fat: 0 g; Cholesterol: 1 mg; Carbohydrate: 22 g; Dietary Fiber: 1 g; Protein: 3 g; Sodium: 251 mg Diabetic Exchanges: 1/2 fat-free milk, 1 carbohydrate 

Holiday Trifle with Eggnog

need to finish off that carton of eggnog??  try this one....

Holiday Trifle
Place in large bowl:
1 1/2 c. heavy cream, Beat until stiff peaks form
Fold in:
1/3 c. eggnogg
Cut into 1/2 inch cubes:
10 inch pound cake
Layer in 4 qt. trifle bowl: 
1/2 of cake
1/3 c. eggnogg
1/2 of 12 oz. pkg. frozen raspberries, thawed
1/2 of cream mixture. 
Repeat layers.
Top with 1/2 c. sliced toasted almonds. 
8 to 10 servings

Layered Fruit Trifle

LAYERED FRUIT TRIFLE

Creamy Lime Dressing
1 package (8 oz) cream cheese, softened
1/2 cup frozen limeade concentrate, thawed
1/4 cup powdered sugar
1 cup whipping cream, whipped OR 8 oz. whipped topping
Fruit
3 cups cut-up cantaloupe
1 quart strawberries, quartered
2 ripe medium mangoes, seed removed, peeled and cut up
2 cups blueberries
2 cups cut-up honeydew melon
Mint leaves, if desired
In medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium-high speed about 3 minutes or until smooth. Fold in whipped cream. Set aside.
In 3-quart trifle bowl, layer cantaloupe and strawberries. Spread half the cream cheese mixture over the strawberries. Layer mangoes, blueberries and honeydew over cream cheese mixture. Spread remaining cream cheese mixture on top. Garnish with mint leaves.
Serve immediately, or cover and refrigerate up to 2 hours before serving.