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Pumpkin Cream Trifle Torte Recipe

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This recipe for Pumpkin Cream Trifle Torte, by , is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Loppnow
Added: Saturday, March 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake: 1 pkg (18 1/4oz) spice cake mix
1 c can pumpkin 1 pkg (3.4 oz) instant vanilla pudding
1/2 c water 1/2 c vegetable oil
3 eggs 1 tsp ground cinnamon
1/2 tsp ground ginger

2 pkg (3.4 oz) instant cheesecake pudding 2 c milk
2 c whipped topping 1 c chopped pecans toasted
3/4 c English toffee bits or almond brickle chips

Directions:
Directions:
In large bowl combine the cake ingredients, mix well. Pour into a 9in x13in cake pan. Bake at 350 for 45-50 mins or when pick comes clean.
In large bowl whisk milk & pudding mixes together let stand 2 min, fold in whipped topping (I used the 8 oz container). Cut cake into 1 inch cubes.
In a large bowl or 9x13 cake pan put cake, pudding mixture, pecans & toffee chips repeat the layers. (I only used half the cake in the cake pan you could use more if you like.) Refrigerate until serving.

Number Of Servings:
Number Of Servings:
15-20 servings

 

 

 

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