Pumpkin Cheesecake Trifle
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Pumpkin Cheesecake Trifle
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| Servings |
| 161/2 cup servings |
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Ingredients
- 7ounces Cheesecake Flavor Instant Pudding Mix(2 packets)
- 4cups 2% milk
- 30ounces 100% pumpkin pureecanned
- 1teaspoon ground cinnamon
- 1/2teaspoon ground cardamom
- 1/2teaspoon ground cloves
- 3/4teaspoon ground ginger
- 1whole prepared angel food cake
- 1.5cups pecan piecestoasted
- 1ounce dark chocolateat least 60% cocoa, chopped
Instructions
- Wash hands and clean the preparation area. Rinse lids of cans before opening.
- Prepare the pudding according to package directions, chill to set while preparing other ingredients.
- Combine the pumpkin puree and spices – cinnamon, cardamom, cloves, and ginger.
- Slice the angel food cake into bite-size pieces.
- In a large glass trifle dish, (or for a dish that is taller and slimmer than it is wide) layer the ingredients as follows: pudding, pumpkin mixture, pecans, angel food cake, pudding, pumpkin mixture, pecans, chocolate, angel food cake, pudding, pumpkin mixture, pecans chocolate.
- Chill for at least 20 to 30 minutes and serve. Trifle can be kept for 2-3 days in the refrigerator, but its best eaten the day it’s made.
Recipe Notes
Pumpkin Cheesecake Trifle contains total added sugars of 4.5 grams or 9% DV per serving.
