Pumpkin Pie Parfaits

• 1 mrs smiths custard pumpkin pie, baked and cooled
• 1 (8 ounce) container Cool Whip
• 1 (3 1/2 ounce) package vanilla pudding mix or 1 (3 1/2 ounce) package vegetarian pudding mix
• 3 12 cups cold milk
• 12 cup caramel sauce, warmed
• 1 cup fresh raspberry
• 4 slices poundcake, thick, cut into 1 inch cubes

1. Break up the pie into a bowl.
2. Combine pudding mix and milk in another bowl and beat with a wire whisk for 1 minute.
3. To build the parfaits, add a layer of pumpkin pie to the bottom of a large clear glass goblet.
4. Next add a layer of Cool Whip followed by a few pound cake cubes, a heaping spoonful of the pudding and a tablespoon of raspberries.
5. Repeat until goblet is full.
6. Store in the refrigerator until ready to serve.
7. Just before serving add a large dollop of Cool Whip and a drizzle of the caramel.

pumpkin pie, vanilla pudding, cold milk, caramel sauce, fresh raspberry, poundcake

Taken from www.food.com/recipe/pumpkin-pie-parfaits-45457 (may not work)