Slice both of the frozen pound cakes into bite-size cubes.

Add the cold milk to a medium-sized mixing bowl. Sprinkle both packages of instant pudding mix over the milk. Use a handheld mixer on medium-low speed or a whisk, and beat the milk and pudding mix together until the pudding begins to thicken.

Line the bottom of a trifle bowl with a layer of the cubed pound cake.

Spread ½ of the pudding mix over the bottom layer of pound cake.

Spoon 1 can of apple pie filling over the pudding layer.

Evenly drizzle ½ of the caramel sundae topping over the apple pie filling.

Sprinkle ½ cup of the chopped pecans over the caramel layer. Repeat the pound cake, pudding, and apple pie filling layers. Do not add the remaining caramel and chopped pecans yet. Cover the trifle and chill for 3 hours.

Just before serving, spoon the entire tub of thawed whipped topping on top of the apple pie filling. Drizzle with the remaining caramel topping and sprinkle the remaining chopped pecans.