PUMPKIN TRIFLE
1 (14-1/2-ounce) box gingerbread cake mix
1 small box vanilla instant pudding
2 cups whole milk
½ cup canned pumpkin
1 teaspoon cinnamon
1 large container of Cool Whip
20 miniature Heath Bar candies, chopped
Carmel topping
Bake the cake according to directions and let it cool. Cut into small bite-squares and set
aside. Whisk together dry pudding mix, 2
cups milk, pumpkin and cinnamon. To
chop the Heath Bars, I put them in a ziplock bag and use a glass to hit them
until they are broken into small pieces.
Now you are ready to build your trifle.
In a trifle bowl, place half of the gingerbread cake cubes in the bottom
of a large trifle dish. Next add half of
pudding mixture, top with half of the Cool Whip, sprinkle half of the candies on
the Cool Whip and drizzle caramel sauce over candies. Repeat layer one more time ending with Cool
Whip, candies and another drizzle or caramel.
Refrigerate at least 4 hours.
Makes about 12 servings.
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