Pecan Praline Caramel Trifle

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Dec. 10, 2018

This glorious Pecan Praline Caramel Trifle is a celebration of all of my favorite things. Bite-size cubes of homemade pecan praline buttermilk pound cake are layered with caramel pudding, whipped cream, caramel drizzle and toasted pecans. Add a generous sprinkle of toffee bits and its a confection the caramel fans in your life will love.


Chopped pecans 1/2 Cup (8 tbs) , toast
Pound cake 1 , cubed (Pecan Praline Buttermilk)
Caramel instant pudding 7 Ounce (2 boxes of 3 1/2 ounces each)
Half and half 4 Cup (64 tbs)
Canned cream cheese 8 Ounce , softened (1 can)
Whipped topping 16 Ounce , thawed (2 cans of 8 ounces each)
Dulce de leche/Caramel ice cream topping 14 Ounce (1 can)
Toffee bits 1/4 Cup (4 tbs) (bits



1. Preheat the oven to 350°F.


2. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.

3. Bake, cool and cube the Pecan Praline Buttermilk pound cake.

4. 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.

5. Add the cream cheese. Beat until completely incorporated about 2-3 minutes.

6. By hand fold in 1 (8-oz) whipped topping.

7. To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.

8. In a microwave-safe bowl warm the dulce de leche until pourable for about 20-30 seconds.

9. Drizzle 1/2 over the final layer of cubed cake.

10. Frost with the remaining whipped topping.

11. 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)


12. Keep chilled until serving.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 16