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
Ingredients:
•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
Method:


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