Line cookie sheet with cooking parchment paper.

In large microwavable bowl, heat bittersweet and semisweet chocolate uncovered on High about 2 minutes, stirring every 15 seconds, until melted and smooth.

Spread melted chocolate onto cookie sheet until about ½ inch thick.

Sprinkle evenly with almonds, apricots and cranberries; press lightly into chocolate.

Let stand at room temperature 1 hour 30 minutes to 2 hours or until firm.

Cut or break half of the bark into large shards, 1 to 2 inches long.

Place in covered container; set aside in cool place until serving time.

Coarsely chop remaining bark.

In large bowl, beat pudding mixes and half-and-half with whisk until smooth, about 2 minutes.

Stir in the chopped bark; set aside.

In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.

Gently fold in ½ cup of the caramel topping.

Spoon 3 cups of the pudding mixture into trifle bowl or other large serving bowl.

Arrange half of the cake cubes on pudding; gently press into the pudding.

Drizzle with 2 tablespoons of the liqueur and 2 cups of the whipped cream mixture.

Repeat layers with remaining pudding mixture, cake cubes, liqueur and whipped cream mixture.

Cover; refrigerate at least 6 hours but no longer than 24 hours.

Arrange reserved bark shards on top of trifle; drizzle with remaining caramel sauce.