Caramel Apple Trifle

-Sarah Hirschi

1 pkg. yellow cake mix

1 pkg. (3.4 oz.) instant vanilla pudding

1 jar (12-14 oz.) caramel ice cream topping

1 ½ cps. Chopped pecans, toasted

2 cps. Cold milk

1 tsp. cinnamon

1 large can apple pie filling

1 8 oz. cool whip, thawed

Toast pecans in frying pan. Prepare and bake cake according to package directions, using two greased round baking pans the size of your trifle bowl. Cool for 10 minutes before removing to wire racks to cool completely. In a large bowl whisk milk, pudding, and cinnamon for 2 minutes. Let stand for 2 minutes or until soft set. Put one cake layer in trifle bowl. Poke holes in cake with a long wooden skewer. Gradually pout 1/3 of the caramel topping over the cake. Sprinkle with ½ cup pecans and spread with half of the pudding mixture. Spoon half of pie filling over the pudding. Spread with ½ carton of whipped topping. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.