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Pumpkin Cream Trifle Recipe

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

Jami Little
Added: Saturday, April 11, 2009


1 (18.25 oz.) package spice cake mix
1 (3.4 oz.) package instant vanilla pudding
1 cup pumpkin puree
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 tsp. pumpkin pie spice
2 cups cold milk
2 (3.4 oz.) packages cheesecake flavor instant pudding and pie filling
2 cups whipped topping (two "normal" sized tubs cool whip works well)
1 cup chopped toasted pecans
1 cup English toffee bits

1. Preheat oven to 350. Lightly grease a 9x13 baking dish.
2. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
3. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1 inch cubes.
4. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
5. Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are used. Refrigerate 1 hour before serving.




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