INGREDIENTS
Box of yellow cake mix, plus oil, eggs and water needed to prepare
Yellow food coloring
2 (4 serving size) boxes instant vanilla pudding, plus milk needed to prepare
Orange food coloring
8 oz tub Cool Whip, thawed
2 (8 oz) packages cream cheese, softened to room temperature
2 1/2 cups powdered sugar
Candy Corn


Prepare cake batter according to instructions, adding yellow food coloring during mixing. Pour batter into a 9x13 inch pan and bake and cool according to box directions.


Prepare instant pudding according to directions on box, adding enough orange color to make it a bright orange. Place pudding in the refrigerator while you prepare the topping.


In the bowl of an electric mixer, beat the cream cheese and powdered sugar until smooth. Mix in the Cool Whip until well blended.


Crumble the yellow cake into an even layer in the bottom of each mini trifle bowl. Remove the pudding from the refrigerator and spoon on top of cake layer. Smooth out with the back of your spoon. Pipe whipped topping/cream cheese layer on top with a large star tip. Or, just spoon it on. No one will care.
Top with a candy corn.



Recipe and Image via Confessions of a Cookbook Queen Blog



Tombstone Treats


Makes 12 treats
Ingredients: 1 (13-ounce) box Little Debbie chocolate-coated cream filled cake rolls
1 (12-ounce) container Betty Crocker whipped chocolate frosting
1 cup chocolate cookie crumbs
12 Pepperidge Farms dark chocolate-filled vanilla wafer sandwich cookies
Betty Crocker black decorating gel

Directions: 1. Cover the top and sides of cake rolls with chocolate frosting, and roll in chocolate cookie crumbs. Cut 1 rounded end of cookies to make tombstone shapes.
2. Decorate rounded tops of cookies as desired. Using chocolate frosting, attach decorated cookies, straight ends down, to one end of covered cake rolls.


Sandra Lee Recipe via She Knows


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