The original recipe calls for baking a 2 layer yellow cake from a box, but due to time constraints and general laziness, I went with purchased sponge dessert cups (the kind you use for strawberry shortcakes).
When I brought the dessert to a friends’ engagement party, I was greeted by the complaint of “oh no, I don’t eat trifle” which is usually my reply to a trifle dessert being served. Traditional trifle calls for sherry or some other kind of liqueur being soaked into the sponge, causing it to be mushy and kind of gross.
I made the nay-sayers (Natalie!!) try it out and they came out with the same answer as I did. This recipe ROCKS! On the somewhat healthy kick that I’m on right now, I wanted to make this recipe as low fat and low cal as possible. I used fat free caramel ice cream sauce, fat free cool whip and fat free pudding mix. The only “regular” calorie items are the sponge cake and the apple pie filling.
I wasn’t sure how many of the dessert cups I would need, so I bought four packages. I ended up only needing three packages (could have done it easily with two packages, but I wanted the big bowl FULL!), so I used the last package and a little bit of the caramel, cool whip, pudding and apple pie filling to make individual trifles. SO GOOD!!
|Almost Empty Bowl at the End of the Party|
Caramel Apple Trifle
Adapted from here
3 packages of sponge dessert cups (6 in a package for $1 at Walmart!)
1 bottle of fat free caramel ice cream topping
3 packages low fat vanilla pudding mix
6 cups milk
1 tsp apple pie spice
2 cans apple pie filling
3 containers fat free cool whip
Optional: Skor bits to sprinkle on top, just for effect
In a large mixing bowl, combine vanilla pudding mix, milk and apple pie spice. Mix according to the package directions. While that is mixing up, break up the first package of dessert sponge cups and arrange them in the bottom of a big glass bowl. You could use any type of bowl you like, but the glass bowl lets you see all the pretty layers in the recipe.
Drizzle the caramel topping all over the first layer of sponge cake. Scoop 1/3 of the pudding mixture on top of the caramel covered sponge.
Spread the pudding around so it makes a lovely gooey layer. Open the two cans of apple pie filling into a bowl. Spread 1/3 of the apple pie filling over the pudding layer. Do the same with most of a package of cool whip. You might not have to use your entire package in each layer, but I like a big thick layer of whipped topping between each cake layer.
Repeat the above two more times and sprinkle the top layer with the skor bits and a good drizzle of caramel sauce.
I used about a handful of skor bits over the top of the entire dessert, just to pretty it up a bit.
|Caramel Apple Trifle|