Cranberry Caramel
Enjoy this layered treat that's bursting with flavor in every bite!
Details
Servings
12
Diffculty
Medium
Time
Active Time
30 min
Inactive Time
90 min
Total Time
2 hours
Ingredients
1 tub Dreyer's French Vanilla ice cream or Edy's® French Vanilla ice cream
1 large box of instant pudding
1 regular tub of whipped topping
3 cups fresh cranberries
1 cup sugar / 2 tablespoons water
1 loaf pound cake
½ cup caramel sauce
1 cup pecans
(Optional) item*
*Tip: add tips (optional)
Instructions
Let the ice cream set at room temperature for about 30 minutes, or until softened. Add the ice cream to a standing mixer with the instant pudding and whisk until well combined. Mix in the whipped topping and set aside.
Add the cranberries, sugar and water to a saucepan and place over medium heat. Slowly cook until the cranberries start to pop and the sauce thickens, about 10 minutes.
Cut the pound cake into 1-inch squares.
Layer the trifle with the pound cake, caramel sauce, French vanilla mixture, and caramel sauce in 3-4 layers (depending on the size/shape of dish your using) ending with a top layer of pecans.
Let set in the fridge for 1 hour. Enjoy!
