Easy Caramel-Gingerbread Trifle
- 1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping divided
- 1 (8 oz.) container Frozen whipped topping thawed
- 9 cups cubed gingerbread or spice cake, divided
- 1/4 cup pecan pieces, toasted, cooled
- Step 1
STIR 1/2 cup caramel topping and whipped topping in medium bowl until blended.
- Step 2
PLACE 3 cups gingerbread cubes in bottom of 3-quart trifle dish or serving bowl. Spread 1 1/4 cups whipped topping mixture over gingerbread. Drizzle with 2 tablespoons caramel topping. Repeat gingerbread, whipped topping and caramel layers two times.
- Step 3
DRIZZLE with remaining caramel topping. Sprinkle with pecans. Cover and chill 1 hour or until ready to serve.