Reviewed: Nov. 27, 2009

This is a winner. Based on comments from others, I made minor changes. First, I left out the nuts since I never know who is allergic or doesn't care for them in food. I was extra generous with the toffee bits. Second, I kept the whipped topping separate from the pudding for an extra layer. Finally, I added about 1/2 can of pumpkin filling to the pudding mixture for extra color and to use the entire can in the recipe. Very pretty and delicious addition to the holiday pies on our buffet. Many compliments on this one!

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Anne

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Reviewed: Nov. 25, 2009

I personally didn't eat this. I made it to bring to a dinner party. It did get high raves. Everyone seemed to love it. My family said is was awesome. I used carrot cake mix instead of spice.

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Nov. 16, 2009

Delicious and easy. Followed the directions exactly, except that I used all the pudding/whip cream mix in between the layers then topped it with plan whipped cream. Shared the recipe with my tennis team who gobbled it up!

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Nov. 9, 2009

I can't really rate this accurate because I changed it up a bit by adding ginger bread for the cake component and it was just OK.

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Brandie

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Reviewed: Nov. 1, 2009

Made this for a dinner at my parents' house with some old family friends and everyone LOVED it. There were several other desserts, but everyone passed them up once they tried this trifle. If you're not a big nut fan, I'd suggest just putting them on the top. I love pecans, but my little sis isn't a fan and picked them out of hers. Great, great recipe!!

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Anne

Cooking Level: Intermediate

Living In: Ebensburg, Pennsylvania, USA

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Reviewed: Sep. 25, 2009

Mmm so good! One of the best things I've ever made. I combined this recipe with another one I found on the Taste of Home website. I used this cake recipe exactly. Then I made and mixed together a package of butterscotch pudding and cheesecake pudding (vanilla pudding would be tasty too). I added a layer of cool whip and then crushed up gingersnaps. Repeat the layers and you've just made heaven in a trifle dish!

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JacksMom

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Reviewed: Mar. 30, 2009

A little too soggy for our tastes... there were lots of othe recipes at the Thanksgiving day table that got eaten up way faster than this one

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OhmyDLM

Cooking Level: Intermediate

Home Town: Milford, Maine, USA

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Reviewed: Jan. 29, 2009

DH and my sis LOVED this! To me and some other family members, it was okay. The cake seems VERY dense (almost hard) and not sweet at all, but mixed with the sauces and nuts, it was better. Just not my cup of tea. Though DH wants me to make it again.

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STASIA72

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

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Reviewed: Dec. 19, 2008

I have made this recipe 4-5 times already since finding it a few months ago & have had to also give out the recipe. We were going to be out of town for thanksgiving & I wanted to make it for some family to enjoy while we were gone but I had to make it a few days in advance. So for this case, I didn't layer it just left it in the dish & as it turned out I forgot to add the pumpkin pie spice. I was told it was the first dessert to go & they didn't notice the missing ingredient. The only thing I would say is that this recipe makes more than what would fit into a typical trifle bowl. So I have either had to deal w/leftover ingredients or use a VERY big bowl. But it's still one of my favorite recipes!

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Courtney

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Reviewed: Dec. 10, 2008

It was great and looked beautiful in my Pampered Chef trifle dish. A big hit! I did take the suggestions of adding cream cheese, caramel and I omited the toffee since my store didn't have it. I also used carrot cake mix which turned out wonderful and you could not tell that it was carrot cake. WARNING! Read instructions before beginning. This seems obvious but I started baking the cake and then realized I was supposed to add pumpkin, etc to mix. Hopefully most people read instuctions before beginning a recipe unlike me!

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Carrie

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Reviewed: Dec. 1, 2008

Very easy to make and delicious. My husband is a very picky eater and absolutly loved this. Said he would eat this throughout the year.

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CHANELL5

Cooking Level: Intermediate

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Reviewed: Nov. 30, 2008

My sister made this for Thanksgiving 2008. OUTSTANDING. She got the recipe from her sister-in-law, and her neices and nephews ask for this for their "birthday cake" each year! I think that says a lot about a recipe that children love as much as adults!!

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Sandy

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

I made this dessert for Thanksgiving this year and it was yummy. I made it according to the directions, but added a layer of pumpkin spice pudding. So I layered the cake, pumpkin spice pudding, then the cream cheese layer. It made for a gorgeous presentation and I think that pumpkin layer is what the recipe was missing. Everyone loved this dessert!

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ICOOK4FUN

Cooking Level: Intermediate

Living In: Bristol, Virginia, USA

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Reviewed: Nov. 26, 2008

FANTASTIC! made a few changes based on some reviews though...i also put caramel on top of the cake. also mixed a tiny bit of pumpkin in with the cheesecake pudding to give it a little color since i added a 3rd layer of plain cool whip. fantastic!!! one more change i made was i made the cake in 2 round pans so i could just lay the layers in instead of cubing the cake, it turned out great!

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ThursdayRecipes

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

I broke a diet for this one after a small taste... YUMMMMMMMMM! I did the cream cheese in the cream filling, and I used a carrot cake instead of a spice cake because that's what I had in my pantry. It was sooooooo good.

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EmilyTheChef

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Reviewed: Nov. 19, 2008

This was quick and easy to do. I cheated and used a pumpkin bundt cake mix and I don't think it was as good as probably making the cake itself. I also don't like the fake flavor of cheesecake pudding so I used vanilla and folded in whipped cream cheese. Definitely make ahead to let the flavors "marinate".

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2008

One of my friends made this recipe for our all girl Thankgsving day gathering.. this was WONDERFUL!!! I am definately going to make this one for the holidays!

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Memoriaha

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Nov. 4, 2008

This is FABULOUS!! I have made it for two parties so far and everyone loved it! I did not use toffee but used walnuts and pecans and caramel instead--very good. I also did not mix the whipped cream and pudding together so I could have three layers instead of two. It is a great trifle recipe for the holidays!

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smith1048

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Reviewed: Oct. 31, 2008

Oh my goodness!! I loved this dessert. I made one for the house, a little different than the recipe, and one for work. Everyone loved it!! I think I can gain a few pounds from this!!

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Nichols

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Reviewed: Oct. 29, 2008

The PERFECT fall dessert! This is SO delicious! I just made it for a gathering of friends, then my husband took it to his fall work party, RAVE reviews both times!! It's the perfect combination of pumpkin and creaminess! I added a pkg. of cream cheese to the cheesecake pudding and cool whip, otherwise, followed exactly. Will DEFINITELY make this again and again!!

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