Caramel Apple Dessert

By crisscut

Ingredients

• 2 (16 oz.) cartons frozen whipped topping, thawed
• 2 (21 oz.) cans apple pie filling
• 1 1/2 cups chopped pecans
• 1 (17 oz.) jar caramel ice cream topping
• 1/2 tsp. brown sugar
• 1 tsp. apple pie spice
• 3 (3 1/2 oz.) pkg. vanilla instant pudding mix
• 6 cups cold milk
• 1 (18 1/4 oz.) pkg. yellow cake mix

Preparation

Step 1

Prepare and bake cake according to package directions, using 2 greased 9" round baking pans.

Cool for 10 minutes before removing to wire racks to cool completely.

In a large bowl, whisk milk, pudding mixes, apple pie spice and brown sugar for 2 minutes.

Let stand until soft set.

Cut on cake layer, if needed, to fit evenly into an 8 quart punch bowl.

Poke holes in cake with a long wooden skewer.

Gradually pour a third of the caramel topping over cake.

Spread with a spatula.

Sprinkle with 1/2 cup pecans.

Spread with half of the pudding mixture.

Spread one can of pie filling over pudding mixture.

Spread one carton of whipped topping on top of pie filling.

Top with remaining cake and repeat layers.

Drizzle the remaining caramel topping on top and sprinkle with remaining pecans.

Refrigerate until serving.