PUMPKIN TRIFLE

Oh I know how to cook? 

Kinda forgot about this, didn't I?

Yikes.

And in case you were wondering, yes I still eat.  Duh.  And I cook...just haven't been blogging so much about recipes.  Catch me over here for a bigger helping of a "side of life."  

That was a lame attempt at a shameless plug for:  www.kallgal.blogspot.com

This recipe for pumpkin trifle is based loosely on a trifle that my friend Katie made for our Sunday School mid-week Thanksgiving Potluck.  It was quite the throw-down -- 50ish twenty-somethings gathering to eat.  I wish I would have taken some more pictures.

A pot-luck picture.

Her recipe was the fabulous Paula Dean pumpkin trifle: 

Too bad Maggie doesn't like gingerbread.  So we got a little creative.

The Official Kallie and Maggie Pumpkin Trifle 

1 box spice cake

Egg

Can of pumpkin

Cool-whip

Butterscotch pudding mix

Skim milk

Chocolate Chips

Heath pieces

1. Combine the first 3 ingredients in a bowl.  Mix well, and bake according to the temperature on the spice cake box.

2.  While the cake is baking, making the butterscotch pudding.

3.  Let the cake cool and then crumble into chunks.

3.  Start layering.  Cool whip/cake/butterscotch/chocolate chips for good measure.

4.  Aim to have at least 3 layers going.

5.  Try not be impatient and let the trifle meld together for 2 hours in the fridge.  Enjoy!

**Use whatever level of "healthy" ingredients you want.  Obvs, I say that loosely.  You can use lite Cool-Whip, SF pudding, etc

 Topped with chocolate chips and heath pieces

 Lovely table spread

Its final resting place

Just hanging around on Thanksgiving with my trifle, you know.

To see what the rest of our Thanksgiving 2010 looked like, click here.  And here for the post-dinner festivities.

And if you decide to make this trifle, prepare to be amazed.  

It could be love <3