"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Pumpkin Cream Trifle Recipe

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This recipe for Pumpkin Cream Trifle, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Kauffman
Added: Thursday, December 4, 2008


1 package (18.25 oz) spice cake mix
1 package (3.4 oz) instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2 cups cold milk
2 packages (3.4 oz each) instant cheesecake pudding mix
2 cups whipped topping
1 cup chopped pecans
3/4 cup English toffee bits or almond brickle chips

In a large mixing bowl, combine the first eight ingredients. Transfer to a greased 13x9 baking pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, whisk the milk and pudding mixes for 2 minutes or until soft-set. Fold in the whipped topping.
Cut cake into 1-in. cubes. In a 3 qt glass serving bowl, or trifle bowl, layer a third of the cake cubes, pudding mixtue, pecans and toffee bits. Repeat layers twice. Refrigerate until serving.

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