t the seeds. Cut the pumpkin into large chunks. Bring
For the custard:
Mix together
Double the recipe for pumpkin pie on Libby's large can, but use only 1 (13 ounce) can milk.
Pour into 9 x 13-inch glass pan. Sprinkle 1 package dry yellow cake mix over top of pumpkin mix. Sprinkle with chopped nuts and 1 cube margarine.
Bake at 350\u00b0 for 1 hour.
Serves 12.
an. Bake 350 degrees F for 34-38 minutes. When the
/2 cup cake crumbs for garnish.
Divide remaining crumbs
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
gg, beat on low speed for 30 seconds. Beat on medium
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in whipped topping, pumpkin and pumpkin pie spice. Mix well. Fold in pecans. Spoon half of mixture into trifle bowl. Top with half of gingersnap crumbs. Repeat layers. Top with additional whipped topping. Yield: 6 servings.
Mix cake, water and egg.
Bake in 8 inch pan at 350\u00b0 for 35 - 40 minutes.
When cool, crumble.
Reserve 1/4 cup for garnish.
In bowl, whisk pudding and milk for 2 minutes.
Let stand until becomes soft set.
Stir in pumpkin and spices.
In trifle bowl, layer with cake and pudding mix.
Repeat, ending with pudding. Garnish with reserved cake and nuts.
Chill until ready to serve.
Set aside 1/4 cup cake crumbs for top.
Divide remaining crumbs into 4 portions.
Sprinkle one portion in the bottom of a trifle bowl or 3-quart serving bowl.
In a large mixing bowl, combine pumpkin, spices, milk and pudding.
Mix until smooth.
Spoon half into a serving bowl.
Sprinkle with second portion of crumbs.
an.
Bake 350 degrees for 30-40 minute.
Cool
/4 cup cake crumbs for top.
Divide remaining crumbs
side 1/4 cup crumbs for topping.
Divide remaining crumbs
cup of cake crumbs for top.
Divide remaining crumbs
Toss pecans, brown sugar, and pumpkin pie spice together in a
Set aside 1/4 cup of cake crumbs for top.
Divide remaining crumbs into four portions.
Sprinkle one portion into the bottom of trifle bowl.
separate bowl, mix together pumpkin pie filling and Greek yogurt
/4 cup cake crumbs for top.
Divide remaining crumbs
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
ou can save half the recipe for muffins or a second loaf