Harvest Pumpkin Trifle
ounce frozen pound cake, cut into 1/2-inch cubes
tablespoons cream sherry or orange juice
16 ounce can whole cranberry sauce
cup orange marmalade
15 ounce can pumpkin
4-serving-size package instant vanilla pudding mix
teaspoon ground cinnamon
teaspoon ground ginger
cup whipping cream
cup toasted chopped walnuts, toasted
- 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.
- 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.
- 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