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Pumpkin Cream Trifle


2 packages instant vanilla pudding (3.5 ounce size)
2 cups cold milk (whole, 2% or skim)
1 cup canned pumpkin puree
1 teaspoon pumpkin pie spice
1 cup frozen whipped topping, thawed
1 store bought angel food cake, cut or torn into ½” cubes
10 – 12 gingersnap cookies, crumbled

Starting on medium speed of a handheld mixer, blend pudding, milk, pumpkin and spice for 15 seconds, turn to high and beat for one minute.  Place in refrigerator for 15 minutes to set.

Fold in whipped topping until just blended.

In 6 – 8 wine glasses, start by placing a layer of pudding and a layer of angel food cake, repeat once and top with a layer of pudding, sprinkle cookies over the top.

Serve immediately.

*Spiral Cookies as garnish are optional


 
 
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