Harvest Pumpkin Trifle

We layered this trifle with the flavors of fall. It's a fun, new way to use canned pumpkin.


Harvest Pumpkin Trifle

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Servings: 8 servings
Prep Time: 30 mins
Total Time: 2 hrs 30 mins

 
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Ingredients
  • 1 10 3/4-ounce
    frozen pound cake, cut into 1/2-inch cubes
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  • 2 to 4 tablespoons
    cream sherry or orange juice
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  • 1 16-ounce can
    whole cranberry sauce
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  • 1/3 cup
    orange marmalade
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  • 1 15-ounce can
    pumpkin
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  • 1 4-serving-size package
    instant vanilla pudding mix
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  • 1 cup
    milk
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  • 1 teaspoon
    ground cinnamon
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  • 1 teaspoon
    ground ginger
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  • 1 cup
    whipping cream
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  • 2 tablespoons
    sugar
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  • 1/2 teaspoon
    vanilla
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  • 1/2 cup
    toasted chopped walnuts, toasted
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Directions
1.
Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.
2.
In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.
3.
In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.

Nutrition information
Per serving: Calories 532, Total Fat 25 g, Saturated Fat 12 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 4 g, Cholesterol 86 mg, Sodium 381 mg, Carbohydrate 73 g, Total Sugar 49 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 6%, Calcium 10%, Iron 9%. Percent Daily Values are based on a 2,000 calorie diet
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