Pumpkin Trifle

• 1 package spice cake mix (I use Duncan Hines)
• 5 cups cold milk
  
• 4 small boxes instant butterscotch pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 2 small cartons  Cool Whip, thawed (I used light)
• 1/3 cup Heath toffee bits
  

Directions

• Bake cake according to package directions in a 13 x 9 pan.  Allow to cool completely.
• Cut cake into small squares or pieces.
  
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.

• In a trifle bowl or 3-1/2-qt. glass serving bowl, layer one fourth of the cake cubes, half of the pumpkin mixture, one fourth of the cake cubes and half of the whipped topping, one fourth of the cake cubes, the other half of the pumpkin mixture, one fourth of the cake cubes, finish with whipped topping. Garnish with Heath toffee bits (found in the baking isle with chocolate chips) 

This can be made diet friendly by using fat-free, sugar-free butterscotch instant pudding, 1%  milk and light cool whip.  It tastes pretty much the same and cuts a lot of calories.

Popcorn Balls

2 cups sugar
1 1/2 cups water
1 tsp. white vinegar
1/2 tsp. salt
1/2 cup light Karo syrup
1 tsp. vanilla extract
5-6 quarts plain popped corn

Butter sides of a heavy saucepan.  Add sugar, water, vinegar, salt and Karo syrup.  Stir.  Insert candy thermometer.  Cook on high heat until mixture reaches hard ball stage or 250 degrees on candy thermometer.  Remove from heat and immediately stir in vanilla.  Pour over popcorn and stir to mix.  With buttered hands, form into balls making sure not to pack it too tightly.  Makes about 16 balls. Store cooled balls in individual ziploc bags.

I spray a large roasting pan with Pam and put my popped corn in that to mix.