Caramel Apple Angel Trifle

🧂 Ingredients

• 8 oz. block cream cheese

  softened
• 1 cup powdered sugar
• 16 oz. container non-dairy whipped topping

  thawed, divided use (see note below)
• 16 oz. Angel Food Cake

  cut into one-inch cubes
• 42 oz. can Caramel Apple pie filling

  two 21-oz. cans (see note below for divided use)

Instructions

• 1 TO MAKE IN A 9X13" GLASS BAKING DISH:
• 2 In a large mixing bowl, beat cream cheese and confectioners’ sugar (powdered
  sugar) until smooth.
• 3 Add half of the whipped topping and mix again until smooth and creamy.
• 4 Stir in all of the Angel Food cake cubes.
• 5 Spread mixture evenly into an ungreased 9×13” glass baking dish.
• 6 Top with both cans of Caramel Apple pie filling.
• 7 Spoon Cool Whip (or other non-dairy whipped topping) over top of the Caramel
  apples, leaving a one-to-two-inch border.
• 8 Sprinkle lightly with cinnamon, if desired.
• 9 Cover and refrigerate at least two hours before cutting into squares. 
• 10 TO MAKE IN A TRIFLE DISH: 
• 11 Spread half of the angel food cake mixture into a trifle dish.
• 12 Spoon one can of Caramel Apple pie filling over top.
• 13 Spread remaining angel food cake mixture on top of the Caramel Apple pie
  filling.
• 14 Top with remaining can of Caramel Apple pie filling.
• 15 Spoon remaining whipped topping in center of the trifle dish leaving at least a
  two-inch border around the outside edge. (You may not need all of it).
• 16 If desired, spoon a few of the reserved caramel apple slices on top of the cool
  whip for decoration; or sprinkle lightly with cinnamon.
• 17 Refrigerate at least 2 hours, or until ready to serve.

Nutrition Info