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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
|1 (19.5 oz.)||package Pillsbury® Classic Traditional Fudge Brownie|
|1/2||cup Crisco® Pure Vegetable Oil|
|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|
|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.|