Pumpkin Pie Layered Desert

• 1 large pumpkin pie (homemade or purchased)
• 4 oz (112 grm). instant vanilla pudding made with only 3-1/2 cups (825 ml) milk(chilled)
• 8 oz (224 grm). tub whipped topping
• 1 pint raspberries fresh or well drained if using frozen.
• caramel sauce

1. Prepare instant pudding and chill well.
2. Break up half of the pie, and place into a trifle bowl.
3. Spread half of the pudding over the pie.
4. Spread half of the whipped topping over the pudding.
5. Spread half of the berries over the pudding.
6. Repeat all layers and chill.
7. (overnite if preferred)
8. Serve with a dollop of topping and drizzle with caramel sauce.
9. Substitute strawberries or canned cranberries.

pumpkin pie, instant vanilla pudding, topping, raspberries, caramel sauce

Taken from online-cookbook.com/goto/cook/rpage/0016B6 (may not work)