Monday, November 15, 2010

As the recipe evolves

This is one of those recipes you find that you decide, hmmm, I'd like this better or wow, this would really taste better if ....


Pumpkin Caramel Cheesecake Trifle

1 package carrot cake mix
1 (3.4 oz) pkg. instant vanilla pudding
1 cup canned pumpkin
1/2 c. water
1/2 c. vegetable oil
3 eggs
1 t. cinnamon
1 t. allspice

Mix all ingredients. Pour into greased 9x13 pan. Bake in preheated oven at 350 for 45 min.
Remove from oven and allow to cool thoroughly. Cut into 1 inch cubes.

Now to prepare the layers:

In a bowl, combine 2 (3.4 oz) pkgs. instant cheesecake pudding with 4 cups milk.
In another bowl, combine 2 (3.4 oz) pkgs. instant butterscotch pudding with 4 cups milk.
Allow to set for 5 minutes while you gather:

Caramel ice cream topping (squeeze bottle works best)
English toffee bits
Chopped pecans

Now the fun begins:

In a trifle bowl or large clear bowl, layer 1/2 the cake cubes on the bottom. Squeeze caramel generously over cake. Next spread 1/2 the butterscotch mixture and then spread 1/2 the cheesecake mixture. Sprinkle toffee and chopped pecans.

Repeat process for second layer.

Allow to chill in frig overnight before serving.

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