The Pioneer Woman Tasty Kitchen
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Pumpkin Spice Trifle

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Pumpkin, spice and all things nice.

Ingredients

  • 1 box (18.25 Oz.) Spice Cake Mix
  • 1 can (small Can, 15 Oz.) Libby's Pumpkin
  • ¼ cups Milk
  • ¼ cups Vegetable Oil
  • 2 whole Eggs
  • 2 boxes (one Large 5.9 Oz. Box And One Small 3.5 Oz. Box) Cream Cheese Cook And Serve Pudding, NOT Instant
  • 16 ounces, weight (Large Tub) Cool Whip
  • ½ bags (16 Oz. Bag) Ginger Snaps (about 30 Cookies)

Preparation

1. Mix together the cake mix, pumpkin, milk, oil, and eggs. Bake in a 9×13 pan in a preheated 350-degree oven for about 30 minutes, or until an inserted toothpick comes out clean. Allow cake to cool.

2. Prepare pudding according to package directions. Let cool.

3. Cut the cake into cubes. Layer half the cake cubes, half of the pudding, and half of the Cool Whip. Repeat.

4. Top with ginger snap cookies and crushed cookie pieces. Refrigerate and serve cold.

Note: you can also use vanilla pudding. If you do, once it is cooked, stir in 1/2 cup brown sugar and 1 teaspoon pumpkin spice to jazz it up.

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Profile photo of amberwooten

amberwooten on 12.16.2010

I served this on Thanksgiving, after my first attempt at making this. Very easy to make and very delicious! I love all things pumpkin, but my family was a little uneasy with the idea of gingersnaps (not a family favorite), but they were so subtle. Very yummy!

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