Pumpkin Trifle

Recipe Ingredients

2		Instant vanilla pudding
4 cups	948ml	Milk
1 cup	237ml	Canned pumpkin
2 teaspoons	10ml	Pumpkin pie spice - divided
		Frozen pound cake
1 cup	237ml	Whipping cream
2 tablespoons	30ml	Confectioners. Sugar
3/4 teaspoon	3.8ml	Vanilla

Recipe Instructions

In large bowl with wire whisk, mix pudding mix, pumpkin, milk and 1 3/4 tsp. of pie spice. Set aside when thickened. Cut thawed cake into 16 slices. Line bottom of large glass bowl with 1/2 of cake, cut to fit.

Spoon 1/2 of pumpkin mixture over cake. Add rest of slices on top and cover with rest of pumpkin mixture. Crumble any remaining slices of cake and put on top. Cover and chill for 4 hours.

Whip cream with confectioner's sugar and rest of pie spice. Spoon over trifle and serve.

Source:
Weight Watchers Magazine, September/October 1997

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.