Pumpkin Trifle Recipe 435
PUMPKIN TRIFLE
One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too-it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles-it lasts through two meals at least!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 163mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
EASY PUMPKIN CREAM TRIFLE
I won 3rd place in a cook-off with this very easy holiday recipe.
Provided by Stacey Lynch
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
- Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
- Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
- Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 42.7 g, Cholesterol 39.7 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 423.1 mg, Sugar 23.4 g
PUMPKIN TRIFLE
This is a great dessert for the fall time of year. It looks especially nice done in a glass fluted bowl or a footed raised one. It's very light in taste but also has a certain richness. Yummy!! Feel free to use regular instant butterscotch pudding in place of the SF.
Provided by CoffeeB
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the cake mix, water, and egg in a bowl.
- Mix and pour into a 8x8 pan.
- Bake 350 degrees for 30-40 minute.
- Cool 10 minutes.
- Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
- Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
- Stir in pumpkin and the spices. Mix well.
- In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
- Repeat, ending with the whipped topping. Garnish with the crumbs.
- Refridgerate.
Nutrition Facts : Calories 174.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 62.2, Sodium 102.8, Carbohydrate 12.1, Fiber 0.4, Sugar 3.5, Protein 5.4
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