Recipe information
Ingredients for - Easy Pumpkin Cream Trifle
2. Instant vanilla pudding - 1 (3.4 ounce) package
9. Cheesecake flavor instant pudding and pie filling - 2 (3.4 ounce) packages
12. English toffee bits - 1 cup
How to cook deliciously - Easy Pumpkin Cream Trifle
1. Stage
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Stage
Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
3. Stage
Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
4. Stage
Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
5. Stage
Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.
