3 tablespoons butter
6 apples peeled and diced
1/2 cup brown sugar
1 1/2 teaspoons cinnamon
1 package (8 ounces) cream cheese, softened
1 jar (12-1/4 ounces) caramel ice cream topping, divided
1 container (12 ounces) frozen whipped topping, thawed, divided
1 large (16 ounces) pound cake cut into 1-inch cubes
In a large skillet, melt butter over medium heat. Stir in the apples, brown sugar and cinnamon. Cook and stir for about 5 minutes or until apples start to get tender. In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping. Mix in a little more than half of the whipped topping.
In a trifle bowl or large glass bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Cover and refrigerate until ready to serve. Before serving decorate the top with remaining whipped topping and drizzle with remaining caramel. You can also layer the ingredients in mini trifle dishes, mason jars, or pretty wine glasses for individual desserts. So cute!