Pumpkin Cream Trifle Recipe
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1 package spice cake mix
1 package instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup vegetable oil
1 teaspoon ground cinnamon
1/2 cup water
1/2 teaspoon ground ginger
2 cups cold milk
2 packages instant cheesecake pudding mix
2 cups whipped topping
1 cup chopped pecans, toasted
3/4 cup English toffee bits or almond brickle chips
:9- x 13-inch baking pan and a trifle bowl
In a large mixing bowl, combine the first 8 ingredients.
Pour the batter into a greased 9- x 13-inch baking pan. Bake at 350ºF for 45-50 minutes; then cool.
In a large bowl, whisk the milk and the cheesecake pudding mixes for about 2 minutes or until soft-set.
Fold in the whipped topping.
After the cake has cooled, cut it into 1" cubes.
In a 3-quart glass trifle bowl (you can also use a serving bowl), layer one-third of the cake cubes, one-third of the pudding mixture, one-third of the pecans, and one-third of the toffee bits. Repeat to make three layers of each. Refrigerate until ready to serve.
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