Shelly's Recipe

CREAMY PUMPKIN TRIFLE DESSERT

Category: Trifles

1 pkg spice cake mix
1 (3.4 oz) pkg instant vanilla pudding
1 cup canned pumpkin puree
1/2 cup water
1/2 cup vegetable oil
3 large eggs
2 tsp pumpkin pie spice
2 cups light cream (such as half and half, can use milk)
2 (3.4 oz) pkg cheesecake flavor instant pudding mix
2 cups frozen whipped topping, thawed
1 cup chopped pecans (can use more)
1 cup English toffee bits (can use more)

Prepare a large glass trifle bowl. Preheat oven to 350. Set oven rack to second-lowest position. Grease a 13 x 9-inch baking pan.

In a mixing bowl combine the spice cake mix with the next 6 ingredients; using an electric mixer on medium speed beat until well blended (about 2 minutes). Pour into prepared 13 x 9-inch baking pan. Bake for 45-50 minutes. Allow to cool to room temperature (at this point you may cover and refrigerate for 24 hours). Cut the cake into 1-inch cubes.

In a bowl whisk the light cream with the 2 pkg cream cheese instant pudding mix until well blended, then allow to set for about 3 minutes. Fold in the Whipped topping until thoroughly blended.

Layer 1/3 of the cake cubes into the bottom of the trifle bowl, then top with 1/3 of the cream mixture, then sprinkle with 1/3 of the pecans and toffee bits. Repeat the layering two more times (ending up with the pecans and toffee bits on top). Chill for at least 1 hour before serving.