Pumpkin Trifle

By ezunich

Ingredients

• 1 (10 3/4 oz) frozen pound cake, thawed and cut into 1/2-inch cubes
• 1/3 cup apricot brandy, apricot liqueur, apricot nectar or orange juice
• 1 (16 oz can) whole cranberry sauce
• 1/3 cup apricot jam
• 1 (15 oz) can pumpkin
• 1 ( 4-serving-size pkg) instant vanilla pudding mix
• 1 cup milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup whipping cream
• 2 tbs sugar
• 1 tsp apricot brandy, apricot liqueur or vanilla
• 2 (1.4-oz) bars chocolate-covered toffee bars, coarsely chopped or 1,12 cup chopped pecans, 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 with 1/3 cup brandy.

2. In a medium bowl, stir together the cranberry sauce and apricot jam. Spoon mixture over cake cubes. In a large bowl, whisk together pumpkin, pudding mix, milk, cinnamon and nutmeg until well-combined. Spoon the mixture over cranberry layer.

3. In a chilled large mixing bowl, combine whipping cream, sugar and 1 teaspoon apricot brandy or vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill for 2 to 5 hours. Sprinkle with chopped toffee bars or pecans before serving.