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Pumpkin Trifle
Chill: 2 hrs
Ingredients
- 1 10 3/4 ounce frozen pound cake, thawed and cut into 1/2-inch cubes
- 1/3 cup apricot brandy, apricot liqueur, apricot nectar, or orange juice
- 1 16 ounce can whole cranberry sauce
- 1/3 cup apricot jam
- 1 15 ounce can pumpkin
- 1 4-serving-size pkg. instant vanilla pudding mix
- 1 cup milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup whipping cream
- 2 tablespoons sugar
- 1 teaspoon apricot brandy, apricot liqueur, or vanilla
- 2 1.4 ounce bar chocolate-covered toffee bars, coarsely chopped, or 1/2 cup chopped pecans, 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 with 1/3 cup brandy.
2. In a medium bowl, stir together the cranberry sauce and apricot jam. Spoon mixture over cake cubes. In a large bowl, whisk together pumpkin, pudding mix, milk, cinnamon and nutmeg until well combined. Spoon the mixture over cranberry layer.
3. In a chilled large mixing bowl, combine whipping cream, sugar and 1 teaspoon apricot brandy or vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill for 2 to 5 hours. Sprinkle with chopped toffee bars or pecans before serving. Makes 8 servings.
