Make America Sweeter And Get A New Kitchen

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Here's a sweet recipe to help get your creative juices flowing!

Caramel Pumpkin Brownie Trifle

Prep time: 20 min

Cook Time: 25 min

Yield: 12 Servings

Ingredients:

CAKE
1 (19.5 oz.)	package Pillsbury® Classic Traditional Fudge Brownie
1/2	cup Crisco® Pure Vegetable Oil
1/4	cup water
2	large eggs
FILLING
1 (3.75 oz.)	package butterscotch instant pudding and pie filling mix
1 (12 oz.)	canPET® 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

Preparation Directions:

1.	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.
2.	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.
3.	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 resealable 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.
4.	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. Refrigerate 6 hours or overnight.