This glorious Pecan Praline Caramel Trifle is a celebration of all of my favorite things. Bite-size cubes of homemade pecan praline buttermilk pound cake are layered with caramel pudding, whipped cream, caramel drizzle and toasted pecans. Add a generous sprinkle of toffee bits and it’s a confection the caramel fans in your life will love.
1/2 cup chopped pecans toasted
1 Pecan Praline Buttermilk Pound Cake cubed
2 3.4-oz boxes caramel instant pudding mix
4 cups half & half
1 8-oz cream cheese, softened
2 8-oz whipped topping, thawed and divided
1 14-oz can dulce de leche or quality caramel ice cream topping
1/4 cup bits-o-brickle toffee bits
Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
Bake, cool and cube the Pecan Praline Buttermilk Pound Cake
In a large mixing bowl using a hand or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
By hand fold in 1 (8-oz) whipped topping.
To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
Drizzle 1/2 over the final layer of cubed cake.
Frost with the remaining whipped topping.
Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)