~A Shells and Blooms Thanksgiving~

Ahh....Thanksgiving.....a time to gather with family and friends and feast! Who couldn't love such a holiday?!

I just wanted to share my new table decor this year

...my new set of black plates with pretty red flowers...and... they

were only $3.99 each  :)  I made the napkins from some holiday fabric I picked up at the craft store.

...some candles and flowers scattered about the table...and a small framed print I picked up last year at a yard sale for $.25

..I made a nice vibrant red centerpiece with some crystal and pearl picks throughout..

and last...but certainly not least....My Dessert!!....Which was absolutely awesome!!

Pumpkin Cream Trifle

Here's the recipe!

Pumpkin Cream Trifle



Ingredients  (20 servings)

• 1  package spice cake mix
• 1 cup pumpkin puree
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 2 cups milk
• 2 (3.4 ounce) packages cheesecake flavor instant pudding
• 2 cups whipped topping
• 1 cup chopped pecans (optional)
• 1 cup Heath Bar (english toffee bits)

Directions:

1. Preheat oven to 350 degrees F.  Lightly grease a 9x13 baking dish.
2. Combine the cake mix, pumpkin, water, oil, eggs,  in a large mixing bowl; pour into the prepared dish.
3. Bake in the preheated oven for 45 to 50 minutes. Allow to cool completely on a wire rack. Cut the cake into 1-inch cubes.
4. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
5. Add a layer of the cake  into the bottom of a large bowl or trifle dish.... top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

As you can see...I made mine individually in wine glasses. Everyone ♥loved♥ them!