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Pumpkin Trifle

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“This is a great dessert for the fall time of year. It looks especially nice done in a glass fluted bowl or a footed raised one. It's very light in taste but also has a certain richness. Yummy!! Feel free to use regular instant butterscotch pudding in place of the SF.”
1hr 15mins

Ingredients Nutrition


  1. Combine the cake mix, water, and egg in a bowl.
  2. Mix and pour into a 8x8 pan.
  3. Bake 350 degrees for 30-40 minute.
  4. Cool 10 minutes.
  5. Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
  6. Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
  7. Stir in pumpkin and the spices. Mix well.
  8. In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
  9. Repeat, ending with the whipped topping. Garnish with the crumbs.
  10. Refridgerate.

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