| | Directions | | Prepare the cake according to the directions on the box. If you use a trifle bowl, cook it in a round pan, otherwise use a square one. Let it cool, then cut in half lengthwise. Afterwards, cut in little squares. Set aside. In a large bowl, mix the pudding and milk until it sets. Add 1 - 2 cups of defrosted Cool Whip. Mix well and put in the refrigerator until ready to use. In a Teflon pan, melt 1 - 2 cups of sugar on low to medium heat. It will take about 30 minutes, or longer if you use brown sugar. Stir constantly. When you see the sugar starting to melt, add the walnuts. Stir constantly until all the sugar is runny and coats the walnuts well. Pour on a cold surface and let it cool. Break into small pieces. DO NOT use high heat, as it will burn the sugar and give if a bitter taste. In a trifle bowl, layer half the cake cut in pieces, half the pudding mix, about 1/3 cup of walnuts, then repeat with the other half of the spice cake and pudding mix, 1/2 inch layer of Cool Whip and finish off with a layer of walnuts. Keep cold until ready to serve. |
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| Ingredients | | - |  | 1 box spice cake |
| - | | 2 boxes 6 1/2 servings) instant vanilla pudding |
| - | | 5 - 6 cups milk |
| - | | 2 Cool Whip Free (12 ounce ) |
| - | | 1 - 2 cup sugar, brown or white, or mixture of both |
| - | | 1 - 2 cup walnuts |
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