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(10
servings)
2 packages (4 serving
size) vanilla instant pudding and pie filling
4 cups cold Longmont
Dairy milk
1 cup canned solid pack
pumpkin
2 teaspoons pumpkin pie
spice, divided
1 frozen rectangular
all-butter pound cake (10 ¾ ounces) thawed
1 cup Longmont Dairy
cream, whipped
2 tablespoons
confectioner’s sugar
¾ teaspoon vanilla
¼ cup coarsely chopped
toffee-covered nuts or almond or pecan brittle, or
toasted pecans
In a large bowl, with wire whisk, mix pudding, milk, pumpkin and 1¾ tea-spoons pumpkin pie spice until thickened. Set aside.
Cut cake crosswise into 16 slices. Line bottom of 2 ½ to 3 quart
straight sided glass bowl or soufflé dish (about 8-1/2 inch
diameter and 4- ½ inches deep) with half of the cake slices,
cutting to fit. Spoon half of the pumpkin mixture over
cake. Arrange remaining cake slices on top of pumpkin mixture, cutting
to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Spoon
remaining pumpkin mixture over cake. Cover and chill 4 hours or overnight.
Whip cream with confectioner’s sugar, vanilla and remaining ¼ teaspoon of
pumpkin pie spice until stiff peaks form. Spoon on top of trifle, spreading to
Edges. Sprinkle with nuts. To serve, spoon trifle into individual bowls.
Thanks to Colorado Country Life, November 01 |
