Who doesn't love caramel apples?! Here in Ohio, it's something we take serious, and a treat we eat year round. I remember having one at the Ohio State Fair, it was 90 degrees and the caramel was melting, but I enjoyed every bite.
So sure, something you can get year round, but once it's fall, look out. They are everywhere.
Here is a favorite recipe of mine that highlights those flavors in trifle form. Hope you enjoy!
Caramel Apple Trifle
- 1 Packet Caramel pudding powder
- 2 Cups Milk
- 6 Apples peeled, cored and sliced
- 2 TB Sugar
- ½ T Cinnamon
- ½ T Corn Starch
- 1/3 Cup Pecans toasted
- 1 Loaf Angel Food Cake or buy a box mix and bake ahead of time
- 3 Cups Cool whip
- Preheat oven to 350 degrees.
- Cook pudding according to package and place in the fridge to cool. This usually involves mixing the pudding powder and milk in a pot and bringing to a slow boil, and cooking for 5 minutes, stirring constantly. You'll also want to cool for 5 - 10 minutes before putting into the fridge.
- Cut apples into 1 inch sections. Toss with the cinnamon, sugar and cornstarch. Place on a baking sheet and cook for 10 minutes. Pull out and stir with a spatula. Add ¼ cup of water, mix and then bake for another 10 minutes. Add another ¼ Cup of water and mix, bake another 10 minutes. Remove and allow to cool to room temp.
- In a small pan, toast the pecans over medium heat for 5-7 minutes. Set aside.
- Cut the angel food cake into bite sized pieces.
- Once everything is cooled, assemble the trifle. To the bottom of a trifle bowl, or any high rimmed bowl, add a layer of the angel food cake.
- Spoon in a layer of the pudding.
- Cover pudding with a thin layer of apples, then cover with a thin layer of pecans, and then a thin layer of whipped cream.
- Repeat the layering twice more.
- The last layer of cream can be a little thicker.