Caramel Macchiato Tiramisu Trifle with Nutella

Instructions:
1. Prepare Espresso: Mix together espresso granules, sugar, and warm water until the sugar is dissolved. Set aside to cool.
2. Make Pudding: Follow the directions on the butterscotch pudding packages, using milk. Set aside once done.
3. Nutella Ganache: Combine Nutella, chocolate chips, and cream. Microwave the mixture in intervals, stirring until smooth. Let it cool slightly.
4. Whip Cream: In a separate bowl, whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold in one-third of this whipped cream into the pudding; keep the rest aside for topping.
5. Assemble Trifle: Layer half of the angel food cake in a trifle dish, then drizzle with half of the prepared espresso mixture. Spread half of the Nutella ganache over the cake, followed by half of the prepared pudding and half of the caramel sauce. Repeat these layers.
6. Top: Finish off with a layer of the remaining whipped cream and drizzle with additional caramel sauce.
7. Chill: Refrigerate the trifle for 2-3 hours before serving, allowing the flavors to meld together nicely. Enjoy!