Ingredients for Easy Caramel Cream Trifle
- Angel Food Cake
- 2 cups heavy whipping cream
- Caramel Ice Cream Topping
- Chocolate Candy Bars
- Prepared Chocolate Pudding
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How to Make Easy Caramel Cream Trifle
- Crumble 1 (10-ounce) package of pound cake or similar into bite-sized cubes. Spread about 1/3 of the cake cubes evenly across the bottom of a large (14-ounce) trifle bowl or glass serving bowl.
- In a large bowl, beat 2 cups heavy whipping cream with an electric mixer until stiff peaks form.
- Gently fold in 1 cup caramel topping (such as store-bought caramel ice cream topping).
- Spoon half of the caramel whipped cream mixture over the cake cubes in the bowl.
- Sprinkle half of 1 cup chopped milk chocolate candy bars (about 4-6 bars, depending on size) over the whipped cream.
- Scatter another third of the cake cubes over the cream and chocolate layer.
- Pour 2 (3.4 ounce) cups of ready-made chocolate pudding over the cake cubes.
- Scatter the remaining cake cubes over the pudding.
- Top with the remaining caramel whipped cream and chopped candy bars.
- Cover the trifle bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 24 hours, before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
107g
Fat
73g
Carbs
18g
