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Harvest Pumpkin Trifle
Ingredients
-
1
ounce frozen pound cake, cut into 1/2-inch cubes
-
2
- 4
tablespoons cream sherry or orange juice
-
1
16 ounce can whole cranberry sauce
-
1/3
cup orange marmalade
-
1
15 ounce can pumpkin
-
1
4-serving-size package instant vanilla pudding mix
-
1
cup milk
-
1
teaspoon ground cinnamon
-
1
teaspoon ground ginger
-
1
cup whipping cream
-
2
tablespoons sugar
-
1/2
teaspoon vanilla
-
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 Facts
(Harvest Pumpkin Trifle)
- Servings Per Recipe 8,
- Calories 532,
- Protein (gm) 5,
- Carbohydrate (gm) 73,
- Fat, total (gm) 25,
- Cholesterol (mg) 86,
- Saturated fat (gm) 12,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 49,
- Vitamin A (IU) 12099,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 381,
- Potassium (mg) 225,
- Calcium (DV %) 101,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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