Tuesday, October 18, 2011

Pumpkin Spice Trifle

Adapted from Paula Deen's Pumpkin Gingerbread Trifle, here is my own rendition.

1- 29oz can of pumpkin
2- 3oz pkgs cook and serve vanilla     pudding
2- pkgs spice cake mix
2- 12oz French Vanilla cool whip
1/2 c packed brown sugar
2tsp cinnamon
1tsp ginger
1/2tsp cloves

Bake the spice cake according to the package directions, and let completely cool. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin, sugar, cinnamon, ginger, and cloves into the pudding. Crumble half of the spice cake into the bottom of a large, clear bowl (a punch bowl would even work). Pour half of the pudding mixture over the cake, then add a layer of cool whip. Repeat with remaining ingredients. Top with a small amount of crumbled cake, cinnamon, and nutmeg.

Sara tested, guests approved.



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