(10 servings)

2 packages (4 serving size) vanilla instant pudding and pie filling
4 cups cold Longmont Dairy milk
1 cup canned solid pack pumpkin
2 teaspoons pumpkin pie spice, divided
1 frozen rectangular all-butter pound cake (10 3/4 ounces) thawed
1 cup Longmont Dairy cream, whipped
2 tablespoons confectioner’s sugar
3/4 teaspoon vanilla
1/4 cup coarsely chopped toffee-covered nuts, or almond or pecan brittle, or toasted pecans

In a large bowl, with wire whisk, mix pudding, milk, pumpkin, and 1 3/4 teaspoons pumpkin pie spice until thickened. Set aside.

Cut cake crosswise into 16 slices. Line bottom of 2 1/2 to 3 quart straight sided glass bowl or soufflé dish (about 8 1/2 inches diameter and 4 1/2 inches deep) with half of the cake slices, cutting to fit.

Spoon half of the pumpkin mixture over cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon remaining pumpkin mixture over cake. Cover and chill 4 hours or overnight.

Whip cream with confectioner’s sugar, vanilla, and remaining 1/4 teaspoon of pumpkin pie spice until stiff peaks form. Spoon on top of trifle, spreading to edges. Sprinkle with nuts. To serve, spoon trifle into individual bowls.

Thanks to Colorado Country Life, November 01