Pumpkin Cream Trifle

Makes 15-20 servings
Prep: 30 min.
Bake: 45 min. + cooling

Ingredients:

1 package (18-1/4 ounces) spice cake mix
1 package (3.4 ounces) instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups cold milk
2 packages (3.4 ounces each) instant cheesecake pudding mix
2 cups whipped topping
1 cup chopped pecans, toasted
3/4 cup English HEATH® BITS OF BRICKLE® Toffee Bits or almond brickle chips

Directions:

In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.

Cut cake into 1-in. cubes. In a 3-qt. glass serving bowl or trifle bowl, layer a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving. Yield: 15-20 servings.