Easy Pumpkin Trifle- Cynthia Hultberg from Erie, PA

Prep Time: 25
Total Time: 45
Servings: 20

Ingredients:

1 (18.25 OZ) pkg Spice Cake Mix
1 (3.4 OZ) pkg Instant Vanilla Pudding
1 can Pumpkin Pie Puree
1/2 cup Water
1/2 cup vegtable Oil (or canola Oil)
3 Eggs
2 tsp Pumpkin Pie Spice
2 cups Cold Milk
2  (3.4 OZ) pkg Cheescake Flavored instant Pudding
2 cups Whipped Toping
1 cup Toasted Pecans
1 cup Engling Toffee Bits

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Cooking Instructions:

Preheat oven 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.  Combine cake mix, vanilla, pudding, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl. Pour into prepared dish and bake  for 45-50 minutes. Allow to cool to room temp on a wire rack. Cut into 1-Inch cubes. Whisk together milk and cheescake pudding mix. Allow  it to set for 2 minutes. Fold in whipped topping.  Layer 1/3 of the cake cubes into the bottom of a large bowl (prefrebly Trifle bowl) Top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bits. Repeat layering until all the ingredients are gone. Refrigerate 1 hour before serving.

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Memorable Moment:

MMMM I used this recipe at Thanksgiving dinner, and it was all gone. People still ate it even when they were full!! Sorry Pat I know you would never condone such behavior :) I love you all! Your prayers have changed our lives.