![['Close-up side view of a layered Pecan Praline Caramel Trifle with visible pecans and caramel swirls.', 'Delicious Pecan Praline Caramel Trifle displaying layers of cake, pudding, and whipped topping.', 'A creamy Pecan Praline Caramel Trifle showcasing toasted pecans and a glossy caramel finish.', 'Side view of a decadent Pecan Praline Caramel Trifle featuring rich textures and colorful layers.']](https://timetocooks.com/wp-content/uploads/2026/08/pecan-praline-caramel-trifle_1_U1-300x300.webp)
Pecan Praline Caramel Trifle
A decadent layered dessert combining toasted pecans, creamy caramel pudding, and fluffy whipped topping for a delightful treat.
Ingredients
Nuts and Cake
- 0.5 cup chopped pecans (toasted)
- 1 recipe Pecan Praline Pound Cake (cubed)
- 2 boxes caramel instant pudding mix (can substitute butterscotch) 3.4 oz each
- 4 cups half and half
- 1 block 8 oz cream cheese (softened)
- 2 8 oz whipped topping (thawed divided use)
- 1 14 oz can dulce de leche or thick caramel ice cream topping
- 0.25 cup bits-o-brickle toffee bits
Instructions
- Preheat oven to 350°F (175°C). Toast chopped pecans for 6-8 minutes, then cool.
- Cube the Pecan Praline Pound Cake and prepare caramel pudding by mixing pudding and half and half until thickened.
- Beat cream cheese into pudding mixture, then fold in half of the whipped topping.
- Assemble: layer 1/3 cake, half of pudding, repeat, then top with remaining cake and drizzle warm dulce de leche. Frost with remaining whipped topping, drizzle with remaining dulce de leche, and sprinkle with toffee bits and pecans.
- Chill for at least 4 hours or overnight before serving.
Notes
Make sure dulce de leche is slightly cooled before drizzling to prevent melting the whipped topping.