Preparation Steps

• Cut the buttermilk cake loaf into small cubes. Set aside.
• In a medium bowl, combine the cold almond milk and cinnamon pudding mix. Use an electric mixer or whisk to blend until thickened, about 2-3 minutes. Let the mixture sit for an additional 5 minutes to firm.
• Layer the trifle bowl starting with cake cubes at the bottom covering the surface well.
• Add a layer of the pudding over the cake cubes, then spread half of the apple puree over the pudding.
• Drizzle half of the ginger caramel sauce over the apple layer, followed by sprinkling 1 cup of chopped walnuts.
• Repeat the process with the remaining cake cubes, pudding, and apple puree. Hold off on adding the remaining caramel and walnuts until later.
• Cover the trifle with plastic wrap and refrigerate for at least 3 hours or overnight.
• Before serving, top the dessert with whipped cream evenly over the top layer of apple puree.
• Drizzle the remaining ginger caramel sauce over the whipped cream and sprinkle with the remaining chopped walnuts.