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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Harvest Pumpkin Trifle

Makes: 8 servings
Prep 30 mins Chill 2 hrs
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,
  • cal. (kcal) 532,
  • Fat, total (g) 25,
  • chol. (mg) 86,
  • sat. fat (g) 12,
  • carb. (g) 73,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 3,
  • sugar (g) 49,
  • pro. (g) 5,
  • vit. A (RE) 0,
  • vit. A (IU) 12099,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 381,
  • Potassium (mg) 225,
  • calcium (mg) 101,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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