We had a fun fall party a couple weekends ago, complete with costumes! Can you tell who my husband was? I loved how June Cleaver came with props! Her husband even dressed up like Mr. Cleaver!
Enough about the costumes, let’s get to the food! These little pumpkin trifles were so quick and easy to make, but still super fall-ish, cute, and festive. Basically, I think just about any food you put in little Mason jars will automatically have a nice cute-factor, plus it’s built in portion control (unless, of course, you eat 2, not that I would know).
Keywords: dessert Thanksgiving fall
- Spice Cake Mix
- Ingredients to make cake according to package directions
- 2 boxes of 4 serving size Jell-o instant pumpkin pudding
- 4 cups milk
- Butterscotch chips (optional)
- Cool Whip (optional)
Bake spice cake in 13×9 pan according to package directions.
Once the cake is cool, cut it into small cubes.
Whisk pudding mixes and milk together for a minute. Allow pudding to partially set up (about 2-3 minutes).
Layer cake cubes, pudding, butterscotch chips (if using) in each jar. Repeat to create to layers of each. You can top this with Cool Whip if desired.
I only had enough pudding for 9 jars and there was quite a bit of leftover cake.
Nibble on leftover cake and freeze the rest of the cubes for a future recipe.
Store in refrigerator.