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1
Place both packages of pudding mix and 3 cups milk in a 2-quart mixing bowl.
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2
(Note that you are using less milk than the package indicates.
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3
).
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4
Whisk for 1 min until all the powder mix disappears.
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5
Set aside.
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6
The pudding will be thin but will thicken as it stands.
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7
Pour the pecan pieces onto a microwave safe plate and microwave on high, uncovered, about 1 minute, stopping halfway through to stir.
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8
Set aside to cool.
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9
Open the pears and drain them, reserving liquid from one of the cans.
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10
Pour the pears into a small bowl and coarsely chop them using 2 knives.
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11
Set aside.
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12
Remove the pound cake from its packaging and place it on a cutting board.
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13
Cut into slices about 1/4 inch thick.
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14
Place cake slices into a trifle bowl (or glass bowl with 16-cup capacity) until the bottom of the bowl is covered.
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15
(You may have to tear the slices to make them fit.
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16
).
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17
Spoon just a little of the reserved pear juice over the cake slices to moisten them slightly.
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18
Spoon about 1/3 of the pears over the cake, and spread it as evenly as possible, making sure some of the puree reaches the edges of the bowl so it will show through the glass.
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19
Spread about 1/3 of the pudding evenly over the pears, spreading it to the edges of the bowl.
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20
Spread about 1/3 of the cool whip over the pudding layer, making sure some of it reaches the edges of the bowl.
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21
Drizzle 2 tbsp of the caramel sauce over the topping.
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22
Sprinkle 1/3 of the nuts over the sauce.
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23
Repeat these layers two more times in this order: cake, pear juice, chopped pears, pudding, cool whip, 2 tbsp of caramel sauce, and pecans.
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24
Before sprinkling the pecans over the cool whip on the final layer, drizzle the remaining caramel sauce in a decorative pattern over the cool whip.
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25
Then sprinkle the remaining pecans evenly on top.
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26
Cover with plastic wrap and refridgerate at least 6 hours to let the flavor develop.
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27
7 points per serving.
