Thread: Pumpkin Sweets
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Old November 5, 2011   #22
Zana's Avatar
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,419


Yield: 12 Servings


1 (19.5 oz.) pkg Pillsbury® Classic Traditional Fudge Brownie

1/2 cup Crisco® Pure Vegetable Oil

1/4 cup water

2 large eggs


1 (3.75 oz.) pkg butterscotch instant pudding and pie filling mix

1 (12 oz.) can PET® Evaporated Milk

1 (15 oz.) can solid pack pumpkin

1 teaspoon pumpkin pie spice

1 (12 oz.) container whipped topping, divided

6 (1.4 oz.) bars crushed milk chocolate toffee, divided

1 (12 oz.) jar Smucker's® Hot Caramel Spoonable Ice Cream

Topping, divided

1 (12.25 oz.) jar Smucker's® Butterscotch Spoonable Ice Cream

Topping, divided

• PREPARE brownie mix according to package directions, using oil, water and eggs; cool completely.
• Cut pan of brownies in half; cut each half into quarters.

• MIX pudding, evaporated milk, pumpkin and pumpkin pie spice in medium bowl until well combined.
• Reserve 1/2 cup whipped topping and 2 tablespoons crushed toffee for garnish.
• Mix remaining whipped topping and toffee bars into pumpkin mixture.

• BREAK up half of the brownies; placing them into the bottom of a 14-cup trifle or glass bowl.
• Top with half of the pumpkin filling.

• Place 1 tablespoon of each topping in its own re-sealable bag; reserve for garnish.
• Heat caramel topping according to label directions; spoon 1/2 jar over filling.
• Layer with 1/2 jar of butterscotch topping and top with remaining brownies and filling.
• DOLLOP reserved whipped cream into the center of the trifle; sprinkle with reserved toffee.
• Heat bags of topping in microwave on HIGH 7 to 10 seconds.
• Cut a small corner off bags; squeeze toppings over trifle.
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