Easy Pumpkin Cream Trifle
I was never quite satisfied with that soup.
Recipe Summary Easy Pumpkin Cream Trifle
I won 3rd place in a cook-off with this very easy holiday recipe.Ingredients | Pumpkin Soup Recipe Easy Without Cream1 (18.25 ounce) package spice cake mix1 (3.4 ounce) package instant vanilla pudding1 cup pumpkin puree½ cup water½ cup vegetable oil3 eggs2 teaspoons pumpkin pie spice2 cups cold milk2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling2 cups whipped topping1 cup chopped toasted pecans1 cup English toffee bitsDirectionsPreheat 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 bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.Info | Pumpkin Soup Recipe Easy Without Creamprep:
25 mins
cook:
45 mins
additional:
2 hrs
total:
3 hrs 10 mins
Servings:
20
Yield:
20 servings
TAG : Easy Pumpkin Cream TrifleFruits and Vegetables, Vegetables, Squash,
