Colossal Caramel Apple Trifle

1 (18.25 ounce) box yellow cake mix
6 cups cold milk
3 (3.4 ounce) boxes instant vanilla pudding mix
1 teaspoon apple pie spice
1 (12 1/4 ounce) jar caramel ice cream topping
1 1/2 cups chopped pecans, toasted
2 (21 ounce) cans apple pie filling
2 (16 ounce) containers frozen whipped topping, thawed

Prepare and bake cake according to package directions, using two greased 9-inch round pans. Cool for 10 minutes before removing to cool completely.

In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 minutes. Let stand for 2 minutes or until soft-set. Cut one cake layer if necessary to fit evenly into an 8-quart punch bowl. Poke holes in the cake with a long wooden skewer; gradually pour a third of the caramel topping over cake. Sprinkle with 1/2 cup pecans and spread with half the pudding mixture. Spoon one can of apple pie filling over pudding; spread with one carton of whipped topping. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving.

Yield: 42 servings (3/4 cup each)