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Ultimate No-Bake Caramel Apple Cheesecake Trifle

A close-up of a square slice of caramel apple trifle layered with cake, cream, and topped with caramel sauce.
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Create a show-stopping layered dessert perfect for fall gatherings. This no-bake trifle combines creamy cheesecake filling, spiced apples, soft cake, and rich caramel for an impressive, easy-to-assemble treat.

Ingredients

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  • 1 (14.4 ounce) package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 4 cups cubed pound cake or angel food cake
  • 4 medium apples (like Honeycrisp or Granny Smith), peeled, cored, and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup water
  • 1 cup caramel sauce (store-bought or homemade)
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Prepare the pudding: Whisk the instant vanilla pudding mix with the cold milk in a medium bowl until thickened, about 2 minutes. Set aside.
  2. Make the cheesecake layer: In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in half of the thawed whipped topping until just combined.
  3. Cook the apples: In a saucepan, combine the sliced apples, granulated sugar, cinnamon, and water. Cook over medium heat, stirring occasionally, until the apples are tender but still hold their shape, about 8 to 10 minutes. Remove from heat and let cool slightly.
  4. Assemble the trifle: Choose a large glass trifle bowl for best visual effect. Create the first layer by placing half of the cubed pound cake on the bottom.
  5. Layer the components: Spread half of the cream cheese mixture evenly over the cake. Top with half of the cooked spiced apples. Drizzle generously with half of the caramel sauce.
  6. Repeat the layers: Add the remaining pound cake, followed by the remaining cream cheese mixture, the remaining apples, and the rest of the caramel sauce.
  7. Finish the trifle: Gently spread the remaining whipped topping over the top layer. Sprinkle with chopped pecans, if using.
  8. Chill: Cover the trifle bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the cake to absorb moisture. Serve cold.

Notes

  • To keep layers distinct, assemble the trifle just before chilling. Do not stir the layers together.
  • You can substitute graham cracker crumbs for the pound cake for a crunchier base layer.
  • For a richer apple flavor, add 1/4 teaspoon of nutmeg when cooking the apples.
  • This dessert is excellent made a day ahead for stress-free entertaining.

Nutrition

Find it online: https://juliameal.com/caramel-apple-trifle-recipe-easy-showstopper/