Appetizers & Snackschewoutloud5.0
Pumpkin Trifle
This Pumpkin Trifle is super easy, make-ahead, and show-stopping. Everyone will love the pretty look of this tasty trifle. Most importantly, it is full of deliciousness in every bite!
👥 20 Servings⏱️ Prep & Cook: 8h 30m⏳ Prep: 30 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- microwave
- whisk
📝 Preparation Steps
1
Beat
2
In a chilled bowl, add heavy whipping cream, powdered sugar, and vanilla. Using chilled beaters of an electric mixer, beat until soft peaks almost form.
heavy whipping cream16 ozpowdered sugar3 tablespoons
3
Microwave gelatin/water mixture for ⏱️ 5 seconds or until it is a thick liquid, but not hot. It should be lukewarm.
4
Beat
5
In a slow stream, gently pour in the liquid gelatin straight into the whisks while you continue to beat. Be sure to fully incorporate the gelatin mixture into the whipped cream. Beat until stiff peaks form. It's fine if you over-beat it. Set aside to chill.
6
Stir Together
7
In a bowl, stir together the prepared instant pudding, pumpkin pie filling, brown sugar, and cinnamon until well incorporated. Chill.
brown sugar (packed)1 tablespoonground cinnamon1 teaspoon
8
Layer
9
In a trifle bowl, crumble half of the baked spice cake into the bottom and press down to form an even layer. Add half of the pudding/pumpkin mixture on top. Add half of the broken gingersnaps. Add half of the stabilized whipped cream. Repeat layers.
10
Chill
11
If desired, sprinkle top with cinnamon for garnish. Cover loosely and place in fridge to chill overnight.
ground cinnamon1 teaspoon
Nutrition Facts
calories
258 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
2 g
sugar Content
18 g
sodium Content
283 mg
protein Content
3 g
cholesterol Content
26 mg
carbohydrate Content
36 g
saturated Fat Content
6 g
unsaturated Fat Content
5 g
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