Easy Caramel-Cream Trifle - cooking recipe

Ingredients

1 (12 ounce) prepared angel food cake, cut into 1-inch cubes
2 cups whipping cream (unwhipped)
1/2 cup purchased caramel ice cream topping (I used Smuckers for this)
4 -5 chocolate candy bars, coarsely chopped (purchase the regular-size bars, Skor or Crispy Crunch is good)
1 (22 ounce) container prepared chocolate pudding

Preparation

In a trifle or glass bowl spread about 1/3 of the cake cubes over bottom.
In a large bowl beat the whipping cream until stiff peaks form.
Fold in the caramel topping.
Spoon HALF of the caramel whipping cream mixture over the cake cubes in the bowl(it does not have to cover all the cake cubes totally).
Sprinkle half of the chopped candy bars over the whipped cream.
Scatter another third of the cake cubes over the cream and chocolate bar layer.
Spoon the prepared chocolate pudding over the cake cubes.
Scatter the remaining cake cubes over the pudding.
Top with remaining caramel cream and chopped candy bars.
Cover with plastic and chill for a minimum of 2 hours or up to 24 hours.