In 14-cup trifle bowl or clear glass dessert bowl, spread one-third of cake cubes over bottom.
In large bowl, beat heavy cream until stiff peaks form. Fold in caramel topping. Spoon half of caramel cream over cake cubes in bowl. Sprinkle half of chopped candy bars over cream. Scatter another third of cake cubes over cream and candy layer. Spoon pudding evenly over cake layer.
Scatter remaining cake cubes over pudding. Top with remaining caramel cream and chopped candy bars.
Cover with plastic wrap. Refrigerate for at least 1 to 2 hours or overnight.