6 cups cold milk
3 packages vanilla pudding mix, instant 3.4 oz
1 teaspoon apple pie spice, * see note
12 1/4 ounces caramel topping, divided
2 cans apple pie filling, 21 oz.
32 ounces cool whip Lite®, divided
Prepare cake per directions in 2 round cake pans. Cool completely. In a large bowl mix pudding, milk and spices for two minute, let stand for 2 minutes to a soft set. Cut one cake to fit in the bottom of the trifle bowl. Poke holes in cake with a wood dowel; gradually pour 1/3 of caramel sauce over cake. Cover with half of the pudding; 1 can of apple filling, then half of the cool whip. Beginning with the second cake repeat layers. Cover with reserved caramel topping. Refrigerate until serving.
* Note : Apple spice substitute; mix together 1/2 teaspoon ground cinnamon, 1/4 teaspoon of nutmeg, 1/8 teaspoon of allspice and a dash of ginger.
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