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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Spice Trifle Recipe

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This recipe for Pumpkin Spice Trifle is from The Spears Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (18.25 ounce) package spice cake mix

1 (3.4 ounce) package instant

vanilla pudding

1 cup pumpkin puree

1/2 cup water

1/2 cup vegetable oil

3 eggs

2 teaspoons pumpkin pie spice

2 cups cold milk

2 (3.4 ounce) packages

cheesecake flavor instant

pudding and pie filling

2 cups whipped topping

1 cup chopped toasted pecans

1 cup English toffee bits

Caramel syrup
Directions:
Directions:
-Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish
-Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish
-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
-Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
-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 bits
-Repeat layering until all ingredients are used and whipped cream is on top. Sprinkle with remaining toffee bits and drizzle with caramel syrup. Refrigerate 1 hour before serving.
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
3 hr & 10 minutes

 

 

 

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