- 10
Ingredients
- Crumb crust:
- 1 c. quick-cooking oats
- 1 c. graham-cracker crumbs
- 1 c. chopped pecans
- 1/2 c. packed brown sugar
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 3/4 c. butter, melted
- Filling:
- 1 (8 oz.) cream cheese, softened
- 1 (29 oz.) can pumpkin
- 1 (14 oz.) can sweetened condensed milk
- 2 (3.4 oz.) pkgs. French vanilla instant pudding mix
- 3 c. cold milk
- 1/2 tsp. ground cinnamon
- 1 (8 oz.) container frozen non-dairy whipped topping, thawed
Preparation
Step 1
Preheat oven to 350 degrees. In a large bowl, stir together oats, graham-cracker crumbs, pecans, brown sugar, and spices for crust. Add melted butter and stir to combine. Spread mixture on a baking sheet, and bake for 10-15 minutes, or until pecans are toasted. Let cool. In another bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add pumpkin and condensed milk and beat until well combined. Stir in pudding mix, milk, and cinnamon and beat until mixture is smooth. Reserve 2 Tb. crumb-crust mixture. Layer 1/2 of remaining crumb-crust mixture in the bottom of a trifle bowl. Spoon 1.2 of pumpkin filling ovr crumb crust, and top with 1/2 of whipped topping. Repeat crumb-crust and pumpkin-filling layers, reserving remaining whipped topping. Refrigerate for 1 hour, or overnight. Just before serving, garnish trifle with remaining whipped topping and sprinkle with reserved crumb-crust mixture. Serve immediately.
Note: Wine glasses or individual dessert glasses may be used instead of the trifle bowls.