Pumpkin Trifle

In honor of autumn I decided to make a pumpkin trifle for dessert at my in-law's.  It was soooo yummy, like a bowl full of fall!  Perfect for Thanksgiving.  Plus, it is so super super easy.

no one said I was a photographer

Oops...forgot to take a picture BEFORE we ate it up!

Serves...an army, but realistically 16 adults

• 3 boxes butterscotch instant pudding (sugar free is great for this recipe if you can find it)
• 1 1/2 cups Cool Whip
• 1 15 oz can pumpkin puree (Libby's recommended)
• Craisins
• Cinnamon Chips
• Chocolate Chips
• 2 boxes pumpkin bread mix (Pillsbury recommended)
• 1 cup cold milk
• 1/2 Tbl cinnamon
• pinch ginger and nutmeg

1. Make the pumpkin bread (both boxes) as directed, adding chocolate chips. (I'm not really sure how much I added since I rarely measure chocolate....but I'm going to guess about a cup, cup and a half). Let the pumpkin breads cool completely.
2. Meanwhile, in a medium bowl make 2 boxes of pudding as directed, set aside.
3. In a large bowl, whisk together 1 cup milk and the remaining box of pudding.  Once it starts to thicken, add pumpkin puree and spices.
4. Whisk for 2 minutes, then gently fold in Cool Whip.  Do not worry if there are white streaks.
5. Chill pudding and pumpkin mousse for at least 2 hours while the breads are cooling.
6. Cut up one of the pumpkin breads into chunks (no worry about being neat, it's a trifle!), dump it in a LARGE trifle bowl.
7. Cover the bread with all of the pudding, and then sprinkle on craisins and cinnamon chips to your liking.
8. Add the other pumpkin bread, cut up, and then all of the pumpkin mousse.
9. Top with another dose of cinnamon chips and craisins.
10. Let it chill in the fridge for at least 2 hours before serving (tastes best overnight).

Yummy yummy!  This recipe can easily be halved for a more normal dessert size.