Harvest Pumpkin Trifle

By devogirl

Ingredients

• 1 ounce frozen pound cake, cut into 1/2-inch cubes
• 2 tablespoons cream sherry or orange juice
• 1 16 ounce can whole cranberry sauce
• 1/3 cup orange marmalade
• 1 15 ounce can pumpkin
• 1 4-serving-size package instant vanilla pudding mix
• 1 cup milk
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 cup whipping cream
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1/2 cup toasted chopped walnuts, toasted

Preparation

Step 1

1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.

2. 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 the mixture over cranberry layer.

3. 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 layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.