Pumpkin chiffon trifle

Yield: 1 servings

Measure Ingredient
2 cups Milk
1 can Pumpkin pie filling; (18 oz)
1 pack Instant vanilla pudding; (8 oz)
1 cup Heavy or whipping cream
2 packs Ladyfingers; (8 oz)
1 \N Jar walnut or pecan dessert topping; (8 oz)
½ cup Heavy or whipping cream
2 tablespoons Unsifted confectioners' sugar
¼ teaspoon Vanilla extract
⅛ teaspoon Pumpkin pie spice
\N \N Walnuts or pecans for garnish

In a large mixing bowl, combine milk, pumpkin pie filling and instant pudding mix. Mix thoroughly with mixer or egg beater. In small mixing bowl, whip cream until stiff peaks form. Fold into pumpkin/pudding mixture. Line bottom and side of 2½ to 3 quart bowl with ladyfinger halves, split sides up. Top with half of pumpkin/pudding mixture and half of walnut or pecan dessert topping. Repeat layers with remaining ladyfingers, pudding mixture and nut topping. Cover and refrigerate several hours or overnight.

In small mixing bowl, combine next four ingredients and whip until stiff peaks form. Garnish dessert and sprinkle with nuts just before serving.

Yield: 10 to 12 servings.

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