Caramel Apple Trifle

For the cake layer

Prepare spice cake as per instructions on the box. Bake for allotted time and then cool completely.

Once cooled, slice into cubes and set aside.

For the whipped butterscotch cheesecake mousse layer

In a large mixing bowl, whip cream cheese until smooth. Add in powered pudding mix along with milk and beat on medium speed until Incorporated.

Add in thawed whipped topping and beat on medium speed until combined and smooth. Set aside.

For the caramel apple layer

In a large mixing bowl, combine apple pie filling with spices and butterscotch topping. Mix until combine and set aside.

To assemble

In a large trifle bowl, add in 1 single layer of cubed spice cake.

On top of the cake, spread 1/3 of the caramel cheesecake mousse. Use a spatula to spread it out evenly.

On top of the mousse, add 1/2 of the apple mixture. Use a spatula to spread out evenly.

Repeat steps 1-3. Finish off the trifle with the remaining caramel cheesecake mousse. Cover with plastic wrap and allow to set in the fridge for at least 3 hours. To serve, top with toasted pecans, additional caramel topping and cinnamon. Enjoy!