You can either use store bought or homemade dulce de leche for this trifle!
1can sweetened condensed milk
a lot of water
2 1/2cAP flour
1chot boiling water
1box instant vanilla pudding powder
1cpumpkin pie fillingsuch as Libby's
1cof heavy cream plus 1 envelope of whipit
2cheavy cream with 1 envelope of whipit
Dulce de leche: Place milk into a pot and cover with water. Boil for at least 3 hours long for thinner result (first picture) and 4-5 h long for thicker result (third picture). When water is lessen before 3 h mark, add more water. So for easier, cover the milk can with a lot of water. The milk can has always to be covered by water during boiling.
Cake: Cream 1/2 c sugar and 1/2 c salted butter. Beat in 1 egg and mix in 1 c fancy molasses. Add in 1/2 c unsweetened applesauce.
Mix well: 2 1/2 c AP flour 1 1/2 tsp Bsoda 1 tsp cinnamon powder 2 tsps ginger powder 1 tsp allspice powder. Add this mixture into molasses mixture. Pour in 1 c hot boiling water. Pour into 2 9 inch pan (I lined them with parchment paper) Bake in preheated 350 f for an hour. Cool on rack and crumble one cake into the trifle bowl. Pour some of dulce de leche ontop of crumbled cake
Pudding: 1 box instant vanilla pudding powder, prepare as per box direction, let stand for 5 minutes (til its thickened) then add in 1 c pumpkin pie filling (such as Libby's), mix well. Spoon some pudding ontop of dulce de leche
Whipped Cream: Beat stiff 1 c of heavy cream plus 1 envelope of whipit. Spoon ontop of pudding. Crumble the other cake all over whipped cream. Drizzle some of dulce de leche. Then spoon the leftover pudding on the top.
Make more whipped cream: 2 c heavy cream with 1 envelope of whipit. Spoon and pipe ontop of pudding. Drizzle dulce de leche and decorate with some ginger cookies.