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.