|Posted on November 22, 2013 at 5:20 PM|
Continueing to heed the advise to serve squash when you are under stress and what can be more stressful than cooking and serving a holiday dinner to a group (family) with different personalities and ideas.
I was reminded of that type of a situation while watching one of my favorite programs "The Middle."
I love to serve my pumpkin trifle for Thanksgiving. Not only is it easy, but you can prepare it the day before. The trifle is so delicious and sure is a show-stopper. I double the recipe and make it in a very large glass punch bowl and although we have a variety of desserts the punch bowl is always emptied.
2 packages of regular or sugar free pudding and pie filling
4 cups cold milk
1 cup of canned solid-packed pumpkin
2 teaspoons pumpkin pie spice, devided
1 (10 3/4 frozen rectangular all-butter pound cake)
1 cup whipping cream
2 tablespoons confecioners' sugar
3/4 teaspoon vanilla extract
1/4 cup of coursley chopped toffee-covered nuts, almond or pecan brittle, or toasted precans.
In large bowl, with wire whisk, mix pudding and 1 1/2 teaspoons pumpkin pie spice until thickened.
Cut cake crosswise into 16 slices. Line bottom of bowl with 1/2 of cake slices, cutting to fit. Spoon 1/2 of pumpkin mixture over cake. Arrange remaining cake slices on top of pumpkin mixture, cutting to fit. Coarsely crumble any remaining cake and sprinkle on top of slices. Cover and chill for 4 hours or overnight.
Whip cream, confectioners' sugar, vanilla and remaining pumpkin-pie spice and beat until stiff peaks form. Spoon on top of triffle, spreading to edges; sprinkle with nuts or desired topping.