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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Harvest Pumpkin Trifle
- 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
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.
- 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 (IU) 12099,
- vit. 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 (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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