Changin' it up

Good day everyone!  I am going to be changing things up on Mondays around here for a while.  There are such a variety of foods I cook around this time of the year that I just have to share with you.  A lot of them are favorites that I only cook once or twice a year.  What I plan on doing each Monday is posting one of my favorite fall or winter recipes with pictures. Lord willing!  I just love reading blog posts with pictures and I always feel like I am cheating my readers if I don't post pictures!  Does that sound fun?  Does that sound yummy?  I hope so!  My mouth is watering right now just thinking of some of the tastiness that awaits. 

Be prepared for a good amount of sweets to come your way because one of the things that bring me the most joy is baking.  I do love cooking but baking and desserts are my favorite.

This Monday I bring to you a very decadent, spicy, creamy dessert. Guess what?  It is easy, easy, easy to make too.  Not only is it beautiful to serve and says fall is here but it is the perfect end to a wonderful Thanksgiving feast!

The Perfect Pumpkin Cream Trifle

Ingredients

• 1 (18.25 ounce) package spice cake mix

• 1 (3.4 ounce) package instant vanilla pudding
• 1 cup pumpkin puree
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 2 teaspoons pumpkin pie spice
• 2 cups cold milk
• 2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
• 2 cups whipped topping
• 1 cup chopped toasted pecans
• 1 cup English toffee bits
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
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.
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.
4. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
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 toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.  Makes 20 servings.


I got this recipe off of All Recipes a couple of Thanksgivings ago.  I have made it before and it truly is a wonderful dessert.  As we say around here "It is a keeper!"