Candy Corn Trifle

• 1 (18 1/4 ounce) white cake mix, prepared
• 1 14 cups water (for cake)
• 13 cup vegetable oil (for cake)
• 3 large eggs (for cake)
• 1 (1 ounce) package sugar-free instant butterscotch pudding mix, prepared
• 2 cups milk (for pudding)
• 6 ounces english toffee, chopped
• 12 cup butterscotch schnapps
• 1 cup heavy cream
• 1 tablespoon sugar-free instant vanilla pudding mix
• 12 teaspoon powdered sugar
• 14 teaspoon vanilla extract
• 1 drop yellow food coloring

1. 1.
2. Prepare heavy cream according to Recipe #74805, with the added food coloring.
3. 2.
4. Cut half of the white cake, and put the other half away for another time.
5. 3.
6. Cut this half of the white cake into small squares.
7. 4.
8. Layer half of the squares into 12 individuals bowls or clear decorative cups.
9. 5.
10. Layer with half of the schnapps, pudding, whipped cream, and toffee.
11. Begin again with the cake, layering the ingredients and ending with the whipped cream on top.
12. 6.
13. Chill eight hours or overnight.
14. 7.
15. Garnish with a piece of candy corn, if desired.

white cake, water, vegetable oil, eggs, pudding mix, milk, toffee, butterscotch schnapps, heavy cream, sugar, powdered sugar, vanilla, coloring

Taken from www.food.com/recipe/candy-corn-trifle-438282 (may not work)