Pumpkin Spice Trifle

Pumpkin Spice Trifle
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.

Easy Gingerbread Men Cookies
1 small box instant butterscotch pudding mix
1/2 cup butter or margarine, softened
1/2 cup brown sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda

In a 2-quart bowl, combine dry pudding mix, butter, and brown sugar until creamy. Stir in egg.

In a separate bowl, combine flour, cinnamon, ginger, cloves, and baking soda. Slowly stir flour mixture into butter mixture until dough is formed. Cover and refrigerate for 1 hour.

Preheat oven to 350 degrees. Roll out dough to about a 1/4 inch thickness on a lightly floured surface. Using a cookie cutter, cut out gingerbread men and evenly space them on a baking sheet prepared with nonstick spray. Bake for 10-12 minutes. Cool on a wire rack. Decorate each cookie if desired. Makes approximately 24 cookies.

You can purchase Stephanie Ashcraft’s new book, “101 Things To Do With Pudding” at Deseret Book and also on www.amazon.com

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