5 Ratings
  • 3 Rating Star 2
  • 5 Rating Star 2
  • 4 Rating Star 1
  • 5 Ratings

We layered this trifle with the flavors of fall. It's a fun new way to use canned pumpkin.

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Ingredients

Directions

  • 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.

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  • 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.

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  • 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.

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Nutrition Facts

532 calories, 25 g fat (12 g saturated fat, 4 g polyunsaturated fat, 4 g monounsaturated fat), 86 mg cholesterol, 381 mg sodium, 73 g carbohydrates, 3 g fiber, 49 g sugar, 5 g protein.

Reviews

5 Ratings
  • 3 Rating Star 2
  • 5 Rating Star 2
  • 4 Rating Star 1