Caramel-Cream Trifle - cooking recipe

Ingredients

1 (12 ounce) prepared store-bought angel food cake, cut into 1 inch cubes
2 cups heavy cream
1/2 cup bottled caramel topping
2 small Snickers candy bars (from a 6.96-ounce bag) or (2 1/8 ounce) Snickers candy bars, chilled and chopped (chocolate peanut-and-caramel candy bars)
1 (22 ounce) container prepared chocolate pudding (you can also buy a 8 serving size box of chocolate pudding mix and prepare it according to box direc)

Preparation

In a large clear glass dessert bowl, spread one-third of the angel food cake cubes on the bottom.
In another large bowl, beat the heavy cream until stiff peaks form.
Fold in caramel topping.
Spoon half of caramel cream over cake cubes in bowl.
Sprinkle half of chopped candy bars over caramel cream.
Scatter another third of cake cubes over cream and candy layer.
Spoon pudding evenly over cake layer.
Scatter remaining cake cubes over pudding; top with remaining caramel cream and chopped candy bars.
Cover trifle with plastic wrap; refrigerate for at least 1 to 2 hours or overnight.