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 Enlarge Image
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7 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
30 mins
Chill:
2 hrs
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Harvest Pumpkin Trifle

Ingredients
1
ounce frozen pound cake, cut into 1/2-inch cubes
2
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)
    Per serving:
  • 532 kcal cal.,
  • 25 g fat
  • (12 g sat. fat,
  • 4 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 86 mg chol.,
  • 381 mg sodium,
  • 73 g carb.,
  • 3 g fiber,
  • 49 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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