Fall was in the air, the pumpkin spiced candle was burning, and we were having good friends over for dinner. I wanted to make something new that had all the flavor of this rich autumn season in it. As I thumbed through new recipes, pumpkin kept popping out at me. Then I remembered that the husband part of our friendship loved caramel. He talked about how much he liked caramel flavored creamer for his coffee with a touch of caramel syrup as well.
I had just purchased a new Trifle bowl from Pampered Chef and was anxious to use it. Thumbing through recipes from Taste of Home, I found one that would top off the evening.
adapted from Taste of Home
3 tablespoons butter
4 cups chopped peeled tart Apples (about 5 medium)
1 cup of chopped pecans (the original called for walnuts)
1/2 Cup packed brown sugar
1 teaspoon apple pie spice, divided (it’s next to the Kroeger allspice at Frys)
1, 8-ounce package cream cheese, softened
1 container of Litehouse caramel dip (calls for only 12-1/4 ounces, but all the caramel dips come in 16 ounces, so just use your own judgment on how much you use)
1, 16-ounce carton of Cool Whip, thawed, divided. Here again, the recipe calls for 12 ounces, so you will use only 3/4 of the container
2 loaves of pound cake–I got mine from the bakery section of Frys. They were already sliced but it worked out fine. The original recipe called for 2 loaves frozen (10-3/4 ounces each). Frozen was more expensive. Just use a total of 14 slices cut into 1″ cubes )
In a 12-inch skillet, melt butter over medium heat.
1) Stir in the apples, pecans, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8 minutes-10 minutes. You want the apples somewhat tender but still firm.
2) In a large mixer bowl, beat cream cheese until smooth. Beat in 1/2 cup of the caramel topping straight from the container and remaining apple pie spice.
3) Fold in 2 cups of Cool Whip. You might want to add another cup of Cool Whip just to have more filling for each layer. Something I will try next time around.
4) In a 3-1/2 quart trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice.
5) Garnish with remaining whipped topping and drizzle with remaining caramel topping. To top with the caramel, you need to melt it in the microwave per package directions. Let cool before adding the topping. Sprinkle with additional apple pie spice if desired.
6) Cover and refrigerate for at least 1 hour before serving. (I did mine overnight). I cheated on my decorations. Got the Ready-Whip can and sprayed the rosettes. You can make swirls with the caramel or whatever you like.
From My Heart to Yours,
Hi Janis! This looks so pretty, and I bet it tastes AMAZING! Have you ever tried this recipe before, or is this in honor of your new bowl?
My Mom had a bowl like that, and would make layers of fruit. I like the caramel and apple idea better!
Thank you for sharing this delectable dessert with us! Love, Karen