Pumpkin Chocolate Trifle

Who doesn’t love a Trifle for dessert? By now many of us are knee deep in Thanksgiving prep – and with all this talk about turkeys, cranberry sauces and sweet potato side dishes, what we are serving for dessert is the last thing we want to worry about.

So if you haven’t made your pecan pie yet, I urge you to consider this NO –BAKE dessert I discovered by Paula Dean on Food Network. Gotta Love Paula!

Her original recipe calls for gingerbread mix and cookies, but I decided to tweak it just a tad and make life a little easier. I substituted the gingerbread mix for my favorite store bought chocolate cake or you can use good old Devils Food Chocolate Duncan Hines mix and graham crackers that I spiced up for the sprinkle on top instead of gingersnaps. –

I am a huge fan of Thanksgiving and every year I love to do it up, But this year , my husband is out of town this holiday on business, and I have a few more days to wait for our belated Thanksgiving dinner meal. So as everyone else is stuffing their faces happily eating their meals tomorrow, I will be prepping for my Shabbat Friday Night Dinner that will be Thanksgiving inspired! But personally I do not know if I will have the willpower to wait, before I start digging into this delicious trifle! Friday Night Dessert – Here I come!


Have a terrific Thanksgiving!


  • 2 (14-ounce) packages Duncan Hines Devils Foodmix
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen Pareve whipped topping
  • 1/2 cup crushed graham crackers that have been sprinkled and tossed with pumpkin spice, optional


Bake the chocolate cake mix according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Whip up your Pareve topping.

To Assemble:

Crumble 1 batch of chocolate cake into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the cake, then add a layer of whipped topping. Repeat with the remaining chocolate cake, pudding, and whipped topping. Sprinkle of the top with crushed graham crackers, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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