Ingredients for Caramel Cream Trifle
- 1 (16-ounce) angel food cake, cut into 1-inch cubes
- 2 cups heavy cream, cold
- 1 (14-ounce) can caramel topping
- Snickers Candy Bars
- Prepared Chocolate Pudding
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How to Make Caramel Cream Trifle
- In a large clear glass dessert bowl (approximately 9x13 inches), spread one-third of the angel food cake cubes evenly on the bottom.
- In a large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold in the entire can of caramel topping until evenly distributed.
- Spoon half of the caramel cream mixture over the cake cubes in the bowl.
- Sprinkle half of the chopped candy bars evenly over the caramel cream layer.
- Scatter another third of the angel food cake cubes over the cream and candy layer.
- Spoon the prepared chocolate pudding evenly over the cake layer.
- Scatter the remaining cake cubes over the pudding layer.
- Top with the remaining caramel cream and chopped candy bars.
- Cover the trifle with plastic wrap and refrigerate for at least 1 to 2 hours, or preferably overnight, to allow flavors to meld and the trifle to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
63g
Fat
45g
Carbs
11g
