Pumpkin Cream Trifle

How was your Thanksgiving?  I hope you were able to join with family or friends and enjoy the company.  We had a houseful and although it was busy and chaotic (for me!), everyone seemed to have a really good time.

I had been cleaning house for a few days and then started my prep work the day before.  Before long, I knew I had planned way too large of a menu.  By Thanksgiving morning, I was in full panic-mode.  It didn't help that I really didn't know how many people to expect or what time they would be showing up.  I decided to plan on serving two separate seatings, so I split the entire menu in two, planning on serving Group 1 then clean up and start on dinner for Group 2.  It didn't quite work out that way!

Thank goodness for Diane!  A friend of ours had volunteered to come over early to help out.  I never would have made it without her help.  Not just by helping in the kitchen, but by substantially reducing my level of stress!  In fact, it was Diane that put this beautiful and utterly lucious trifle together.  This is an incredible holiday dessert if you're going to have a crowd.  Absolutely melt-in-your-mouth!

NOTE:  If you don't have a trifle bowl, you can pick one up at Wal-Mart for $7.

PUMPKIN CREAM TRIFLE (serves 14-16)

First Layer:
1 pkg spice cake mix
1 pkg (3.4 oz) instant vanilla pudding
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 tsp ground cinnamon
1/2 tsp ground ginger

Preheat oven to 350F.  Spray 9x13 baking pan with vegetable oil spray.  Place all cake ingredients in large mixing bowl.  Blend with electric mixer on low speed for 1 minute.  Scrape down sides and then increase speed to medium and beat for 2 minutes more.  Batter should look think and well-blended.  Pour into prepared pan and bake 32-39 minutes or until cake tests done.  Cool completely (cake can be frozen at this point.  Thaw at room temp before assembling trifle.  When ready to prepare trifle, cut or tear into approximately 1" cubes.

Second Layer (cream):
2 pkgs (3.4 oz) cheesecake-flavored instant pudding mix
2 cups cold milk
8 oz heavy whipping cream, whipped (unsweetened)
  
Combine pudding mixes with milk and blend with whisk until it starts to thicken.  Fold in whipped cream, then quickly assemble trifle.


Third Layer (toppings)
1/2 cup chopped, toasted pecans or almonds (I prefer pecans)
1/2 cup Skor or Heath toffee bits


To assemble the trifle:


Place 1/3 of the cake cubes into trifle bowl.  Top with 1/3 of the cream mixture and sprinkle with 1/3 of the nuts and toffee bits.  Repeat layers two more times, ending with nut and toffee bits on top.  Serve immediately or refrigerate, covered no longer than 24 hours (actually, my expereince shows this will keep for days, just as lucious and delicious as the first).