Monday, November 21, 2011

Pumpkin Trifle

Happy Thanksgiving!

For this trifle you will need:

1 (18.25 ounce) package spice cake mix
 1 (3.4 ounce) package instant vanilla pudding (unless it has pudding in the box mix already)
 1 1/2 cups pumpkin puree
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 teaspoons pumpkin pie spice
2 cups cold milk
1 package (8 oz) cream cheese
2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
 3 cups whipped topping
Ginger snap cookies (crumbled)
Caramel sauce (homemade or ice cream topping)


Preheat oven to 350 degrees F. 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.

Beat cream cheese until smooth. Add milk and cheesecake pudding mix until combined. Let sit about 2 minutes. Fold in 2 cups of the whipped topping.

Layer 1/3 of the cake cubes into the bottom of a large bowl; drizzle with caramel sauce. Then top the cake with 1/3 of the cream mixture and sprinkle with crumbled ginger snaps. Repeat layering until all ingredients are used. Refrigerate at least 1 hour before serving. Before serving top with whipped cream, more ginger snaps crumbs and drizzle with caramel sauce.

Baking from my heart to your kitchen,

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