For a bride-to-be, a wedding registry can be both exciting and stressful. It’s a time to dream about your living space, to contemplate dinner parties and implement your unique style!
Do you want a fancy coffee maker? Or wine glasses? Or a soft set of Egyptian cotton sheets? Do you want your dish cloths to be a vibrant red? Or perhaps you prefer teal? Do you only add essentials or do you add specialty items you dream of using?
Then there’s the question: what will people actually get you? After the wedding, you open it all up and get to start using these wonderful items!
A year goes by, and then you start to see a separation. Some items end up hiding in cabinets or closets while others are used frequently.
In my experience, those nonessential specialty items often lurk in the cabinets. Like an espresso machine. How many of us actually have time to use this amazing contraption? (If you are one of the few who does, I firmly congratulate you. Make lattes often for those you love.) 🙂
My trifle bowl though, that’s a different story.
I’m not sure what possessed me to put a trifle bowl on our wedding registry years ago, but I have used it a LOT. Definitely enough to justify its space in my cabinet.
The first time I made a trifle, it was a thrilling attempt at scrumptious. I started with cream cheese and instant pudding and threw in some of this and a little of that in hopes of making something creamy and delicious to go with the fresh strawberries we had. Then I made a pound cake to go with it, and layered it all in my trifle bowl.
It turned out better than I could have imagined, and I’ve been making trifles ever since.
I love making them with fresh berries and pretending it’s a lighter dessert, but I’ve wanted to try a caramel apple version for a while now.
The downside is that there’s no pretending this is good for us. The upside is that it’s delicious, and it is plenty of dessert to feed a crowd.
Caramel Apple Trifle (10-14 servings)
- 1 pound cake*
- 1 recipe creamy dreamy trifle pudding (see HERE)
- 1 recipe apple filling* (see HERE)
- 1 cup or more caramel sauce*
- 1/2 container or more cool whip, softened (to top)
- If you’re feeling fancy, drizzle the bowl with caramel sauce before you begin layering. Apparently I was not feeling fancy the day I made this trifle. 🙂
- If desired, cut thin layers off the sides and bottom of the pound cake (especially if they were overdone).
- Slice the cake into 1 inch slices, then cut each slice into 4 or 5 rectangles (see picture).
- Build layers in the trifle bowl starting with the pound cake, then some caramel. Then add about half of the pudding mixture and spread to cover the cake. Next layer about half the apple filling, and then another drizzle of caramel.
- Repeat layers from step 4 so you have two complete sections of cake, caramel, pudding, apples, and more caramel.
- Top the trifle with thawed cool whip and extra caramel drizzle.
- Refrigerate for at least an hour before serving.
- For the pound cake, I bake the Sour Cream Pound Cake from the NEW Better Homes and Gardens cookbook. It’s deliciously moist and turns out well in a trifle every time.
- I made the apple filling from scratch because I had apples to use, but you could probably use a can or two of apple pie filling with good results. If you decide to make my filling recipe, chop the apples teeny tiny, so that they will cook completely on the stovetop… otherwise you’ll have some less-appetizing firm pieces.
- I used The Pioneer Woman’s Easy Caramel Sauce, but you could use a jar or bottle of caramel ice cream topping (or real homemade caramel, if you’re feeling adventurous!)
As always, may your day be scrumptious!