Recipe finder
Pumpkin Trifle
- Makes: 8 servings
- Prep 30 mins
- 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
- 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.
- 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.
- 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.
Nutrition Facts
(Pumpkin Trifle)
Servings Per Recipe 8, sodium (mg) 411, sugar (g) 62, Folate (µg) 28, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, fiber (g) 3, Thiamin (mg) 0, iron (mg) 1, sat. fat (g) 13, Monosaturated fat (g) 6, Riboflavin (mg) 0, Potassium (mg) 256, Fat, total (g) 23, Niacin (mg) 1, calcium (mg) 91, chol. (mg) 131, Pyridoxine (Vit. B6) (mg) 0, pro. (g) 4, carb. (g) 80, vit. A (IU) 8746, vit. C (mg) 4, cal. (kcal) 558