Butterscoth Pear Trifle with Pecans

2 packages (3.4 ounces each) ?instant? butterscotch pudding mix (see note) 3 cups skim or low-fat milk 1 cup pecan pieces or chopped pecans 4 cans (15 ounces each) pear halves packed in juice or light syrup 1 frozen all-butter pound cake (10.5 ounces) 1 carton (12 ounces) reduced-fat nondairy whipped topping, such as Cool Whip71/2 tablespoons caramel ice cream saucePlace both packages of the pudding mix and 3 cups of milk in a 2-quart mixing bowl. (Note that you?re using less milk than the package indicates.) Whisk for 1 minute until all of the powdered mix disappears. Set aside. (The pudding will be thin ? it will thicken as it stands.)Pour the pecan pieces onto a microwave-safe plate and microwave, uncovered on high, until lightly toasted, about 1 minute, stopping halfway through to stir. Set aside to cool.Open the pears and drain them, reserving the liquid from one of the cans. Pour the pears into a small bowl, and coarsely chop them using two knives. Set aside.Remove the pound cake from its packaging and place it on a cutting board. Cut into slices about 3/4-inch thick. Place cake slices in a trifle bowl (or glass bowl with a 16-cup capacity) until the bottom of the bowl is covered. (You may have to tear the slices to make them fit.) Spoon just a little of the reserved pear juice over the cake slices to moisten them slightly.Spoon about one-third 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. Spread about one-third of the pudding evenly over the pears, spreading it to the edges of the bowl.Spread about one-third of the whipped topping over the pudding layer, making sure some of it reaches the edges of the bowl. Drizzle 2 tablespoons of the caramel sauce over the topping. Sprinkle one-third of the nuts over the sauce.Repeat these layers two more times in this order: Cake, pear juice, chopped pears, pudding, whipped topping, 2 tablespoons of caramel sauce and pecans. Before sprinkling the pecans over the whipped topping on the final layer, drizzle the remaining 1 ½ tablespoons of the caramel sauce in a decorative pattern over the whipped topping. Then sprinkle the remaining pecans evenly on top.Cover with plastic wrap, and refrigerate at least 6 hours (or up to 24 hours) to let the flavor develop. To serve, present the trifle whole (at its most beautiful!), then spoon into individual dessert bowls.Serves 15.Cook?s note: Be sure to buy ?instant? pudding (the no-cook variety), and do not make it according to the package directions. (You?ll be using less milk for this recipe!)Nutrition values per serving: 301 calories, 12 g fat (5 g saturated), 45 g carbohydrates, 2 g fiber, 4 g protein, 29 mg cholesterol, 332 mg sodium.