Easy Pumpkin Cream Trifle | Life by Leanna

Life by Leanna

Name: Easy Pumpkin Cream Trifle
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 12
Cuisine: American
Ingredients: Yabon Vanilla Pudding To Go; O Organics Pumpkin Pie Spice, Organic; Mrs. Richardson's Dessert Sauce, Caramel; SIGNATURE SELECTS Whipped Topping; SIGNATURE SELECTS Pumpkin, 100% Pure; Bluebonnet Nutrition Vegetable Oil Sticks; Betty Crocker Super Moist Spice Cake Mix; Jell-O Chocolate Sugar Free & Fat Free Instant Pudding & Pie Filling Mix; Talking Rain AQA Water, 9.5 pH; Signature Farms Pecan, Unsalted, Halves; O Organics Milk, Low Fat, Organic; Crunch Easter Flatback Egg

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Easy Pumpkin Cream Trifle

Serves 1230 mins prep50 mins cook

I love ALL trifle recipes and this one is one of my favs!!!! Perfect to make for Thanksgiving or for Halloween!!

0 servings

What you need

box instant vanilla pudding

tsp pumpkin pie spice

Mrs. Richardson's Dessert Sauce, Caramel

fl oz caramel sauce

cup whipped topping

cup pumpkin puree

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

Betty Crocker Super Moist Spice Cake Mix

box spice cake mix

Jell-O Chocolate Sugar Free & Fat Free Instant Pudding & Pie Filling Mix

box instant cheesecake pudding mix

cup water

cup pecan nuts

cup milk

egg

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Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Step 2

Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.

Step 3

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.

 Step 4

Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.

 Step 5

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 drizzle Carmel sauce. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

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