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Pecan Praline Caramel Trifle

Pecan Praline Caramel Trifle

Course Dessert
Cuisine American
Keyword pecan-praline-caramel-trifle
Prep Time 25 minutes
Chill Time 4 hours
Servings 16
Author Melissa Sperka


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


  • 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 or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
  • Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
  • By hand fold in 1 (8-oz) whipped topping.
  • To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
  • In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
  • Drizzle 1/2 over the final layer of cubed cake. Frost with the remaining whipped topping.
  • Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
  • Chill for 4 hours. Store leftovers chilled.