Total Time
Prep 10 mins
Cook 0 mins

Here's a nice alternative to pumpking pie at the end of a holiday meal! Your guests will ooh and ahh, but you'll laugh because this is a no cook recipe! Prep time does not include 2 hour chilling time. I've substituted Cool Whip for the regular whipping cream, and it's fine!

Ingredients Nutrition


  1. Set aside 1/4 cup of cake crumbs for top.
  2. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
  3. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
  4. Spoon half into the serving bowl.
  5. Sprinkle with a second portion of crumbs.
  6. Whip cream until stiff, spoon half into bowl.
  7. Sprinkle with a third portion of crumbs.
  8. Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
  9. Sprinkle the reserved crumbs around top, around edge of bowl.
  10. Cover and chill at least 2 hours before serving.
Most Helpful

This is a great recipes...I did change it a bit however...I used angel food cake which made it a nice fluffy dessert..also I used cool whip and skorr bar crushed up for on top and topping each layer..absolutely fabulous! Many comments on it at Thanksgiving.

snappi.1 April 09, 2009

Very good! I made it w/ FF Cool Whip and crumbled gingersnap cookies...will make again for sure!! Thanks for posting~

Ridinthewind January 02, 2008

This is it!!! If you want a fantastic alternative to pumpkin pie, you've found it. Thanks, Yooper, for helping me with my confusion about the weight of the butterscotch pudding packages. I discovered that the packages that contain sugar weigh 3.4 oz. while the sugar-free packages weigh 1 oz. Anyway, I used the ones with sugar. The trifle was quite spectacular in our trifle bowl and it was really a hit. Thanks again, Yooper.

Tisherself January 01, 2008