Caramel Cream Trifle

1 prepared angel food cake cut into 1 inch cubes

2 C. heavy cream

1/2 C. bottled caramel ice-cream topping

6 Pay Day candy bars chilled and chopped

1 tub fully prepared chocolate pudding

In 14 cup trifle bowl, spread one-third of cake cubes over bottom.

In large bowl, beat heavy cream until stiff peaks form. Fold in caramel topping. Spoon half of caramel cream over cake cubes in bowl. Sprinkle half of chopped candy bars over cream. Scatter another third of cake cubes over top. Spoon pudding evenly over cake layer. Scatter remaining cake cubes over pudding. Top with remaining caramel cream and chopped candy bars.

Cover with plastic wrap and refrigerate for at least 1 to 2 hours or overnight.

BabyRuth, Butterfinger or Snickers can be used for PayDay candy bars.

Family Circle Magazine