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Pecan Praline Caramel Trifle

Course Dessert
Cuisine American, Southern
Keyword pecan-praline-caramel-trifle, southern-trifles
Prep Time 25 minutes
Chill Time 4 hours
Servings 20 servings
Calories 330kcal
Author Melissa Sperka

Ingredients

  • 1/2 cup chopped pecans toasted
  • 1 recipe Pecan Praline Buttermilk Pound Cake cubed
  • 2 3.4 oz boxes caramel instant pudding mix can substitute butterscotch pudding mix
  • 4 cups half and half
  • 1 8 oz block cream cheese softened
  • 2 8 oz whipped topping thawed divided use
  • 1 14 oz can dulce de leche or quality thick caramel ice cream topping
  • 1/4 cup bits-o-brickle toffee bits

Instructions

  • Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
  • Bake, cool and cube the Pecan Praline Buttermilk Pound Cake.
  • In a large mixing bowl using a hand mixer or stand mixer to whip together the instant pudding mixes and half and half. Beat until thickened but still pourable.
  • To the bowl add the cream cheese. Beat until completely incorporated about 2-3 minutes. By hand fold in 1 (8-oz) whipped topping.
  • To Assemble: Begin with 1/3 cubed cake, topped with 1/2 caramel pudding. Repeat cake and pudding ending with 3rd layer of cubed cake.
  • Topping: In a microwave safe bowl warm the dulce de leche for 20-30 seconds or just until pourable.
  • Drizzle 1/2 warm dulce de leche over the 3rd layer of cubed cake. Frost with the remaining 8 oz whipped topping.
  • Drizzle the whipped topping with the remaining dulce de leche and sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
  • Chill for at least 4 hours or overnight. Store chilled.

Notes

  • If you're unable to find caramel pudding, you can use butterscotch, instead.
  • Dulce de Leche is readily available in the Hispanics food section of most grocery stores.
  • If time is an issue, you can adapt this recipe using a butter pecan cake mix prepared per the package instructions. Use the amount of oil, water and eggs called for and bake it in a 13 x 9 inch pan.

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 38g | Protein: 3g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 165mg | Potassium: 90mg | Fiber: 1g | Sugar: 27g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg