OOO-OOO-00000! It’s apple season, and I always make a trip to Leavenworth and Wenatchee (Eastern Washington for the geographically challenged) to load up with apples every year. And, this is the weekend. So, what am I going to make with my apples? Here’s one great dessert.
caramel apple trifle3 tablespoons butter 4 cups peeled cored and diced fresh tart apples ( about 5 med) 1 cup chopped walnuts ½ cup brown sugar 1 tablespoon apple pie spice, divided 1-8ounce package cream cheese, softened 1 -12 ¼ ounce jar of caramel ice cream topping 1- 12 ounce container of whipped topping divided, or freshly sweetened and whipped cream 2 loaves (10 ¾ oz each) of pound cake cut into 1 inch cubes
In a large skillet melt butter over medium heat. Stir in apples, walnuts, brown sugar, and ½ of the apple pie spice. Cook gently for about 8-10 minutes until the apples are tender.
In a large bowl using a stand or hand mixer, beat cream cheese until smooth. Beat in ½ c. of caramel topping, and remaining apple pie spice. Gently fold in 2 cups of the whipped topping or whipped cream.
In a 3 ½ quart trifle dish or large clear glass serving bowl, layer 1/3 rd of each in order: cake cubes, then cream cheese mixture, then apple mixture. Repeat layers twice.
Garnish the top of the trifle with remaining whipped topping or whipped cream, and drizzle the remaining caramel sauce over all.
Cover and refrigerate for at least an hour before serving.