Tuesday, December 22, 2009

Pumpkin Spice Trifle

Here was my 26th television interview shot in December.

Video Courtesy of KSL.com

Pumpkin Spice Trifle
from 101 Things To Do With Pudding

•1 cup pumpkin puree
•1/2 cup water
•1/2 cup applesauce
•3 eggs
•1 spice cake mix
•3 small boxes instant vanilla or cheesecake pudding mix
•2 1/2 cups cold milk
•1 container (8 ounces) frozen whipped topping, thawed
•1 cup chopped pecans
•1 cup English toffee bits

Preheat oven to 350 degrees. In a large bowl, beat pumpkin puree, water, applesauce, and eggs until smooth. Gradually stir in cake mix and 1 box dry pudding mix. Spread batter into a 9 x 13-inch pan prepared with nonstick spray. Bake for 40-45 minutes. Allow cake to cool completely.
In a separate bowl, beat remaining dry pudding mix and milk together for 1-2 minutes until smooth. Chill for 5 minutes. Fold whipped topping into pudding until well blended.

Crumble one-third of the cake in the bottom of a large glass bowl. Spoon one-third of the cake in the bottom of a large glass bowl. Spoon one-third of the pudding topping evenly over cake layer. Sprinkle with one-third of the pecans and one-third of the toffee bits. Repeat all layers two more times. Refrigerate before and after serving. Makes 16 servings

1 comment:

  1. Oh My Gosh! I didn't know you had a blog! I didn't know that you were from here in AZ! I'm so thrilled that you came by and let me know that you read my posts about your cookbook!!!! I was just thinking that now that the holidays were over I should start doing the recipes again. I think your cookbooks are just such a clever idea!
    Congratulations on your success! The next time I do a recipe I will certainly link to your blog.