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Harvest Pumpkin Trifle

Source of Recipe

Better Homes and Garden Nov 2002


List of Ingredients

1 10 3/4 oz. frozen pound cake, cut into 1/2" cubes
2 tablespoons cream sherry (2 to 4) or orange juice
1 can whole cranberry sauce (10 oz.)
1/3 cup orange marmalade
1 can pumpkin (15 oz.)
1 pkg. instant vanilla pudding and pie filling, 4 serving size
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ginger
1 cup whipping cream
2 tablespoon sugar
1/2 teaspoon vanilla
1/2 cup chopped walnuts, toasted


Recipe

Divide cake cubes evenly among eight, 4" tall glasses. Or layer all cake cubes into a 2 1/2 quart clear serving bowl. Sprinkle cake with sherry or orange juice. In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon mixture over cranberry layer. In a chilled mixing bowl combine cream, sugar and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin later. Cover; chill 2-5 hours. Sprinkle with walnuts before serving. Makes 8 servings.