Caramel-Apple Toffee Trifle
Ingredients
- 1 (14.1-oz) jar cookie butter
- 2 (8-oz) blocks cream cheese, softened
- 2 cups powdered sugar
- 1 Tbsp vanilla extract
- 2 (8-oz) cartons frozen whipped topping, thawed and divided
- 2 (16-oz) pkg frozen pound cake loaves, thawed and cubed
- 3 Granny Smith apples, chopped
- 3 cups chopped chocolate-covered toffee candies
- 1 (11.5-oz) jar salted caramel topping
Instructions
- Beat cookie butter and cream cheese in a large bowl with a mixer at medium speed until smooth. Gradually beat in powdered sugar until smooth. Beat in vanilla.
- Gently fold in half of whipped topping; spoon mixture into a large zip-top plastic bag. Snip off ½ inch from one corner of bag.
- Spread a layer of pound cake in bottom of a trifle dish. Spoon a layer of cookie butter mixture over cake. Top with half of apples and chopped candy; drizzle with caramel topping. Repeat layers once; top with remaining whipped topping.
- Serve immediately, or chill until ready to serve.
Nutritional Information
| Main | Total | |
| Servings | 24 | |
| Calories |
604
|
604
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 19 | 19 |
| Protein (g) | 5 | 5 |
| Carb (g) | 72 | 72 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 336 | 336 |
| T. Sugs (g) | 56 | 56 |
| A. Sugs (g) | 31 | 31 |
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