Wednesday, November 5, 2008

Make America Sweeter And Get A New Kitchen

You have a blog so writing 100 little words is easy for you!

Tell everybody how you make America sweeter for a chance to win Prizes including a $5,000 Kitchen Makeover and fabulous baking accessories from Pillsbury Baking. Plus, a $5,000 donation to Feeding America™ will be made in the winner's name. Share your story by submitting a 100 word essay and a photo or video. See Official Rules for details.

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
1/2cup Crisco® Pure Vegetable Oil
1/4cup water
2 large eggs

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
1teaspoon 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.

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