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Pumpkin Cream Trifle

“This showstopper dessert relies on convenience foods for speed, but the taste says: ‘I slaved’,” says Gayle Holdman of Highland, Utah. “It’s perfect for entertaining because it’s quick, make-ahead, so delicious and feeds a crowd. I’m always being asked for the recipe.” GAYLE’S TIP: Try changing the cake, pudding or topping flavors for endless variations. Examples? Chocolate cake with white choco

15-20 ServingsPrep: 30 min. Bake: 45 min. + cooling

Ingredients

1 package (18-1/4 ounces) spice cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups cold milk
2 packages (3.4 ounces each) instant cheesecake pudding mix
2 cups whipped topping
1 cup chopped pecans, toasted
3/4 cup English toffee bits or almond brickle chips

Directions

In a large bowl, combine the first eight ingredients. Transfer to a
greased 13-in. x 9-in. 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 milk and pudding mixes for 2 minutes. Let
stand for 2 minutes or until soft-set. Fold in 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 mixture, pecans and

2 of 2

Pumpkin Cream Trifle (continued)

Directions (continued)

toffee bits. Repeat layers twice. Refrigerate until serving. Yield:
15-20 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 333 calories, 19 g fat (5 g saturated fat), 45 mg cholesterol, 406 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.