Ingredients
-
2 - 3
-
1
-
1
-
1/4
-
1/4
-
1/4
-
2 1/2
-
4
-
2
-
-
-
-
-
-
Directions
Butterscotch Pumpkin Trifle, Here’s a nice alternative to pumpking pie at the end of a holiday meal! Your guests will ooh and ahh, but you’ll laugh because this is a no cook recipe! Prep time does not include 2 hour chilling time. I’ve substituted Cool Whip for the regular whipping cream, and it’s fine!, This is a great recipes…I did change it a bit however…used angel food cake which made it a nice fluffy dessert..also used cool whip and skorr bar crushed up for on top and topping each layer..absolutely fabulous! Many comments on it at Thanksgiving., Very good! I made it w/ FF Cool Whip and crumbled gingersnap cookies…will make again for sure!! Thanks for posting~
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Set Aside 1/4 Cup of Cake Crumbs For Top. |
|
2
Done
|
Divide Remaining Crumbs Into Four Portions; Sprinkle One Portion Into the Bottom of a Trifle Bowl or 3 Quart Serving Bowl. |
|
3
Done
|
in a Large Mixing Bowl, Combine Pumpkin, Spices, Milk and Pudding Mixes; Mix Until Smooth. |
|
4
Done
|
Spoon Half Into the Serving Bowl. |
|
5
Done
|
Sprinkle With a Second Portion of Crumbs. |
|
6
Done
|
Whip Cream Until Stiff, Spoon Half Into Bowl. |
|
7
Done
|
Sprinkle With a Third Portion of Crumbs. |
|
8
Done
|
Top With the Remaining Pumpkin Mixture, Then Last Portion of Crumbs and Remaining Whipped Cream. |
|
9
Done
|
Sprinkle the Reserved Crumbs Around Top, Around Edge of Bowl. |
|
10
Done
|
Cover and Chill at Least 2 Hours Before Serving. |
