recipe

Here's a recipe I got from a co-worker. This Trifle is sooooo good and so easy to make but yet looks really great. It would be a good dessert for Thanksgiving.

Pumpkin Cream Trifle
Prep: 30 min. Bake:45 min.

1 pk 181/2 ounces spice cake mix
1 pk 3.4 ounces instant vanilla pudding mix
1 C canned pumpkin
1/2 C water
1/2 C vegetable oil
3 eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2 C cold milk
2 pks 3.4 ounces each instant cheesecake pudding mix
2 C whipped topping
1 C chopped pecans, toasted
3/4 C English toffee bits or almond brickle chips

In a large mixing bowl, combine the first eight ingredients. Transfer to a greased 13 by 9 baking pan. Bake at 350 degrees for 45-50 min. or until a tooth pick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped topping.
Cut cake into 1 in. cubes. In a 3 qt. glass serving bowl or trifle bowl, layer a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving. Yield: 15-20 servings.