I'm not really a fan of Jello Brand's Pumpkin Spice pudding, but my mother-in-law buys it for me now annually, after Thanksgiving last year I had extra, so I made this trifle for my kids and they loved it.
Maple Pumpkin Cream Cheese Trifle
Ingredients
16oz pumpkin puree
2 cups sugar
1 cup canola oil
4 eggs
2 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
1/4tsp salt
1 tsp vanilla
1 heaping teaspoon ground flax (optional)
2 boxes Jello brand Instant Pumpkin Spice Pudding Mix
3 cups milk
16 oz container Cool Whip, divided
8oz cream cheese, softened to room temperature
Optional garnishes: chocolate shavings, cinnnamon, mini chocolate chips, chopped up candy bits
Directions
Preheat oven to 350F.
In large mixing bowl combine pumpkin puree, oil, eggs & vanilla, using electric mixer, mix well until all is blended.
In a separate bowl combine flour, baking powder, baking soda, spices and ground flax. Gradually add dry mix to wet mix while continuing to mix with electric mixer until all is combined and well blended.
Grease an 11 inch by 16 inch baking pan or two smaller pans. Pour mixture into pan(s) and bake 20-30 minutes until tested with toothpick in center for doneness (20-30 minutes). Allow to cool completely.
Meanwhile prepare udding by combining milk and pudding mixes in mixing bowl and beat with electric mixer until pudding is thickened. Set aside.
Prepare frosting by beating the cream cheese until soft and creaming, gently folding in all but 2 cups of the Cool Whip.
Remove cake from pans and cut into 1 inch cubes (doesn't have to be perfect).
To assemble trifle, begin by placing cubes of cake in bottom of bowl for the first layer,. Top with layer of pudding, then top with layer of frosting. Repeat until you reach about 1 1/2 inches to top of trifle bowl. Use the reserved 2 cups of Cool Whip for the top layer. Optional: decorate the top of the trifle with either chocolate shavings, sprinkled cinnamon, mini chocolate chips or chopped up pieces of candy.
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