Harvest Pumpkin Trifle

By tjm01

Ingredients

• 1 (10 3/4 oz) frozen pound cake, cut into 1/2" cubes
• 2 to 4 Tbsp cream sherry or orange juice
• 1 (16 oz) can whole cranberry sauce
• 1/3 cup orange marmalade
• 1 (15 oz) can pumpkin
• 1 (4-serving size) pkg. instant vanilla pudding mix
• 1 cup milk
• 1 tsp ground cinnamon
• 1 tsp. ground ginger
• 1 cup whipping cream
• 2 Tbsp. sugar
• 1/2 tsp. vanilla
• 1/2 cup chopped walnuts, toasted

Details

Servings 8

Preparation

Step 1

Divide cake cubes evenly among 8 (10-12 oz), 4" 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. 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. 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 2-5 hours. Sprinkle with walnut before serving.