Harvest Pumpkin Trifle
We layered this trifle with the flavors of fall. It's a fun, new way to use canned pumpkin.
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
Servings:
8 servings
Ingredients
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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
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
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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