Caramel Toffee Trifle
Layered dessert with soft cake, vanilla pudding, caramel sauce, whipped cream, and crunchy toffee bits
PRINT PINServings 10
INGREDIENTS
Cake Layer
- 1 lb prepared pound cake cut into 1 inch cubes or 10 cups cubed sponge cake.
Pudding Layer
- 2 boxes 3.4 oz instant vanilla pudding mix
- 3 cups cold whole milk
- 1 tsp vanilla extract.
Cream Layer
- 3 cups heavy whipping cream
- 3 tbsp powdered sugar.
Caramel Toffee Layer
- 1 cup caramel sauce or dulce de leche
- 1 cup toffee bits or crushed toffee candy bars
- 2 bananas sliced optional
- flaky salt optional.
INSTRUCTIONS
Prepare Pudding
- whisk 2 boxes instant pudding mix with 3 cups cold milk for 2 minutes until thickened
- stir in vanilla extract
- refrigerate 5 minutes to fully set.
Whip Cream
- beat heavy cream with powdered sugar to stiff peaks and refrigerate until assembly.
Assemble Trifle
- spread a thin layer of caramel sauce in the bottom of a 3 to 4 quart trifle bowl
- add half the cake cubes
- drizzle 1 3 cup caramel sauce over cake
- spoon half the pudding over caramel
- spread one third of the whipped cream over pudding
- sprinkle 1 2 cup toffee bits
- add banana slices if using.
Finish And Chill
- repeat layers with remaining cake
- remaining caramel sauce
- remaining pudding
- top with remaining whipped cream
- garnish with remaining toffee bits and a light pinch of flaky salt if desired
- refrigerate at least 4 hours and up to 24 hours before serving for best texture.
Notes
1. Use store bought whipped topping instead of whipped cream for faster prep. Use caramel flavored pudding or butterscotch pudding for a stronger toffee profile. Swap pound cake for brownies or vanilla wafers for different textures. Add bananas just before serving if you prefer firmer slices. For extra crunch reserve some toffee bits to sprinkle at serving time
Nutrition
Calories: 520kcal | Carbohydrates: 68g | Protein: 6g | Fat: 25g