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
PUMPKIN TRIFLE
I found this recipe on-line from email I receive from Taste of Home. This is what the author of the recipe states: "It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding," she writes from New London, Missouri. "Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests." Updated 12/2010: I made this for our Christmas dessert and only used 2 boxes (rather than 4 boxes) of the pudding (which works out to be 4 cups of pudding once milk was added and it was more than enough for this trifle dessert).
Provided by diner524
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
- Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
- In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
- In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.
Nutrition Facts : Calories 72, Fat 2.8, SaturatedFat 2.3, Cholesterol 11.8, Sodium 41.3, Carbohydrate 8.9, Fiber 0.2, Sugar 7.6, Protein 3
PUMPKIN CARAMEL TRIFLE
Provided by Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 11
Steps:
- HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray.
- PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
- CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
- LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
- SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.
PUMPKIN GINGERBREAD TRIFLE
Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.
Provided by Cynna
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- Bake the gingerbread according to the package directions; cool completely.
- Meanwhile, prepare the pudding and set aside to cool.
- Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
- Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
- Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
- Repeat with the remaining gingerbread, pudding, and whipped topping.
- Sprinkle of the top with crushed gingersnaps, if desired.
- Refrigerate overnight.
- Trifle can be layered in a punch bowl.
Nutrition Facts : Calories 321.8, Fat 9.9, SaturatedFat 5.2, Sodium 402.8, Carbohydrate 57.2, Fiber 4.3, Sugar 33.6, Protein 2.5
PUMPKIN TOFFEE TRIFLE
I wanted to use pumpkin for a quick party dessert. This twist on a cream cheese pie tastes divine when made ahead. It keeps well, too. -Jodie Jensen, Draper, Utah
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Beat cream cheese and sugar until blended; beat in pumpkin and spices and set aside. In another bowl, stir vanilla into whipped topping., In a 4-qt. glass bowl, layer half of each of the following: shortbread cookies, pumpkin mixture and ginger cookies. Drizzle with 1/4 cup caramel topping; top with half of the whipped topping and 3/4 cup toffee bits. Repeat layers, using remaining toffee bits. Drizzle with remaining caramel topping. Refrigerate until serving.
Nutrition Facts : Calories 553 calories, Fat 32g fat (17g saturated fat), Cholesterol 49mg cholesterol, Sodium 353mg sodium, Carbohydrate 63g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE
There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri
Provided by Taste of Home
Categories Desserts
Time 11h15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.
Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
PUMPKIN MOUSSE TRIFLE
You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.-Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes., Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping., In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 290mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 4g fiber), Protein 7g protein.
BUTTERSCOTCH PUMPKIN TRIFLE
Here's a nice alternative to pumpking pie at the end of a holiday meal! Your guests will ooh and ahh, but you'll laugh because this is a no cook recipe! Prep time does not include 2 hour chilling time. I've substituted Cool Whip for the regular whipping cream, and it's fine!
Provided by yooper
Categories Dessert
Time 10m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Set aside 1/4 cup of cake crumbs for top.
- Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
- In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
- Spoon half into the serving bowl.
- Sprinkle with a second portion of crumbs.
- Whip cream until stiff, spoon half into bowl.
- Sprinkle with a third portion of crumbs.
- Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
- Sprinkle the reserved crumbs around top, around edge of bowl.
- Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 180.2, Fat 16.6, SaturatedFat 10.3, Cholesterol 61.5, Sodium 40.5, Carbohydrate 6.2, Fiber 0.3, Sugar 0.6, Protein 2.9
BROWNIE-PUMPKIN TRIFLE
Spice up your holiday celebrations or autumn office potlucks with this simple and delectable Brownie-Pumpkin Trifle. With seasonal pumpkin spice pudding, real canned pumpkin and your favorite brownie mix, this chocolatey pumpkin trifle is the ultimate party dessert.
Provided by My Food and Family
Categories Baking Ingredients
Time 2h11m
Yield 24 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Prepare brownie batter and bake as directed on package for cake-like brownies; cool completely.
- Meanwhile, melt butter in medium skillet on medium heat. Add nuts and sugar; cook and stir 4 to 6 min. or until sugar is melted and nuts are lightly toasted. Spread onto sheet of waxed paper; cool. While nuts are cooling, beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin; mix well. Stir in 2 cups COOL WHIP. Refrigerate until ready to use.
- Cut brownies in 3/4-inch cubes. Layer half each of the brownies, pudding mixture and nuts in 2-1/2-qt. serving bowl; repeat layers of brownies and pudding mixture. Top with remaining COOL WHIP and nuts.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
GINGERSNAP PUMPKIN TRIFLE
This wonderfully creamy dessert is so easy to prepare and is perfect for the holidays. Homemade whipped cream can be substituted for the non-dairy whipped topping.
Provided by Julie G
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 12
Number Of Ingredients 11
Steps:
- Toss pecans, brown sugar, and pumpkin pie spice together in a bowl.
- Melt butter in a skillet over medium heat. Cook and stir pecans mixture in hot butter until lightly toasted and fragrant, about 5 minutes. Spread candied pecans out onto a sheet of waxed paper; cool completely.
- Arrange 32 gingersnap cookies in a single layer over the bottom and up the sides of a 2 1/2-quart serving bowl.
- Beat pumpkin puree and cream cheese together in a bowl with an electric mixer until smooth and creamy; add vanilla extract and pumpkin pie spice.
- Whisk milk and vanilla pudding mix together in a bowl until pudding mix is completely dissolved and mixture is well-blended, about 2 minutes. Let pudding stand until slightly thickened, about 5 minutes. Fold in 1 1/2 cups whipped topping. Stir pumpkin mixture into pudding mixture.
- Spoon 1/2 of the pudding mixture over the cookies into the prepared serving dish. Arrange remaining gingersnap cookies over pudding mixture. Spread remaining pudding mixture over cookies and spread remaining whipped topping over pudding mixture. Sprinkle candied pecans over the top.
Nutrition Facts : Calories 323.2 calories, Carbohydrate 33.5 g, Cholesterol 28.5 mg, Fat 19.8 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 21.2 g
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