Oh, Fudge! became this:
I've watched enough Paula's Home Cooking to know that a trifle is an impressive dessert that you can use as a pantry cleaner: you can put anything into them, they're beautiful and taste awesome.
Here's my Pumpkin Pie Trifle recipe
1 9" pumpkin pie, baked and cut into pieces (or dropped on the floor and broken)
1 box Vanilla Instant Pudding
1 cup cold Milk
1 container Whipped Topping (can substitute 1/2 pint whipping cream whipped with 1/4 cup sugar)
1 can sweetened condensed milk
1 8oz pkg cream cheese
Beat together cream cheese and sweetened condensed milk until smooth. Meanwhile, in another bowl, whisk together milk and pudding mix for 2 minutes. Combine cream cheese mixture with pudding mixture, mix until smooth. Fold in whipped topping.
In a trifle bowl (or any glass container), start with one layer of broken pumpkin pie. Next, cover broken pumpkin pie with a layer of the pudding mixture. Top with chopped pecans. Repeat layers until trifle is full, ending with pecan layer. Cover with plastic wrap and refrigerate 2 hours.
Some different spices would be awesome with this, I think some broken ginger snaps would be great as well for some added crunch.
Speaking of gingersnaps, I did some awesome gingerbread whoopie pies the same day.