Submitted by Erin Andrews

About the cook: 23749 110B Ave

About the dish: If your Thanksgiving Holidays look anything like mine, then you yourself are stuck in front of a hot oven, drinking a glass of wine (fine a few), carefully basting a turkey while trying to perfectly time the Potatoes, while panicking because you, of course, forgot an ingredient at the market all the while listening to your siblings bicker back and forth..... Oh the Holidays.... still wouldn't change it for anything. However there comes such a time where we need to cut a corner or two to make this a successful holiday... long and behold the Trifle. Shout out to the English for inventing this cleaver, no fuss dessert. All of the flavor, none of the hassle. Skip the technical cakes and throw this 'user friendly' dessert down this Thanksgiving Holiday. All that is required for this particular dessert is a Trifle Bowl, easily found at most big box stores, if your can't find one... get creative, use individual mason jars for a more personal feel. Let the games begin!

National Origin: American

Serves: 12

Estimated Time: 1 to 2 Hours

Ingredients:

Ingredients:

Cake:

1 Box Duncan Hines Spice Cake

1 15oz Pumpkin Pie Filling

2 Tsp Pumpkin Spice (Optional)



Butterscotch Cream:

1 Litre Whipping Cream

1 Pkg Butterscotch Pudding (Jello Instant)

1 Tsp Vanilla

1 Tbsp Sugar (or to taste)



1 Box Ginger Snap Cookies or Speculoos Cookies

1 Jar Smuckers Caramel

Preparation:

Method:

Starting with the cake, add package contents into a bowl with Pumpkin filling and additional spices

Next, blend by hand or with a hand mixer until thoroughly combined and bake according to package directions. Once baked, set aside until completely cooled

Next, add whipping cream to a chilled bowl and beginning mixing until soft peaks form

Add Butterscotch Pudding mix, sugar, vanilla and continue beating until stiff peaks form, set aside

Place chosen cookies in a ziplock bag and gently crush cookies with a rolling pin until course, set aside

Once cake has completely cooled (important), cut cake up into bite sized pieces… don’t worry about being too exact

Next, set up an assembly line with a Trifle bowl, Cake, Butterscotch Cream, Cookies and Caramel

First: Cake Layer

Next: Butterscotch Cream Layer

Next: Caramel Layer

Next: Crushed Cookie Layer

Repeat Cake and Butterscotch Cream Layer

(Optional Step) Using a piping bag fitted with a star tip, pipe 8 rosettes

Add the rest of the crushed cookies in the middle and top rosettes with a dash of cinnamon or sprinkles.

And done! How simple was that!

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