Pumpkin Roll Trifle......my Creation for a Show....yummo!!

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Discussion Overview

The thread centers around a participant's creation of a Pumpkin Roll Trifle for a show, sharing the recipe and experiences related to its preparation and reception. Participants express enthusiasm for the dish and request the recipe, leading to further recipe sharing for another dish, the Bacon Ranch Ring.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, shares their experience of creating a Pumpkin Roll Trifle that was well-received at a show, noting it was a hit with attendees.
  • Several participants express eagerness to receive the recipe for the Pumpkin Roll Trifle, indicating their interest in trying it themselves.
  • Another participant mentions a desire to make the traditional pumpkin roll recipe found on the Libby's can.
  • One participant shares their experience of making the Bacon Ranch Ring, describing it as enjoyable and well-received, even when served cold.
  • Another participant requests the recipe for the Bacon Ranch Ring, indicating interest in using it for future shows.

Areas of Agreement / Disagreement

Participants generally agree on the appeal of the Pumpkin Roll Trifle and the Bacon Ranch Ring, with multiple requests for the recipes. No clear consensus emerges on the specific recipe for the Pumpkin Roll itself.

Contextual Notes

The discussion reflects personal experiences and preferences related to cooking and recipe sharing within the community of Pampered Chef consultants.

Who May Find This Useful

Consultants looking for creative dessert ideas or recipe inspiration for shows may find the shared recipes and experiences relevant.

L
Lisa/ChefBear
Gold Member
Messages
1,289
Hi all,
I was talking with a past hostess and we were trying to come up with a trifle that was "different" than the normal ones and I said to her, well I'd love to make a Pumpkin Roll one, but my pumpkin roll filling it WAY to thick. She said, well my filling isn't, it's really light.

So I made my pumpkin roll cake, in the large Bar Pan of course, used her filling and some caramel and pecans and it was a hit, not a scrap let, I barely got a taste.

Everyone said I should submit the recipe somewhere and have it published.

I wish I would have gotten a picture, guess I'll have to make another one.

Lisa
 
Okay Lisa - don't be a tease!

That sounds WAY to good to not share the recipe!
 
Is it the pumpkin roll recipe that is on the Libby's can? I have been wanting to make that.
 
Really....I love pumpkin roll! Do tell the recipe!
 
yes, tell the recipe please!
My mom makes a pumkin roll that is to die for!
 
Please share the recipe. It sounds so good!
 
  • Thread starter
  • #7
Here's the recipe, sorrySorry guys, have been busy and forgot I didn't post recipe. I'm making this for the holidays every where we go and I've got to take a dish to pass.


Pumpkin Roll Trifle
Mom Frisbie's Orig. Recipe tweaked using Darlene's filling recipe.

For Cake:
3 Eggs
1 Cup Sugar

Beat for 5 Minutes (Be specific with time)

Add to above mixture:
2/3 Cup Pumpkin
1 tsp. Baking Soda
1 tsp. Cinnamon
1/8 to ¼ tsp. Pumpkin Spice
¾ Cup Flour

Mix Well.
Grease and line a Jelly Roll Pan with Waxed Paper, or parchment paper.* I just put into my Stoneware Lg. Bar Pan, very seasoned, so I don't have to worry about it, if it wasn't I'd use some Pan-Eze before putting in cake.

Spread cake evenly in pan and Bake at 375 for 15 minutes.

Let cake cool on cooling rack and loosen around edges.
Using Bread Knife (Serrated) we then cut it into Cubes.

Make Filling:
1 Cup Sugar
8 Oz Cream Cheese, softened
3 Cups Cool Whip – 8 Oz. Cool Whip

Take Cream Cheese and soften in Microwave in Classic Batter Bowl. Add other ingredients and mix together. Can be made ahead and chilled.

To assemble Trifle:
Take 1/3 of cake cubes and put into Trifle bowl.
Spread 1/3 of filling onto cake; drizzle with Caramel Ice Cream Topping
Sprinkle with Chopped Pecans (opt) - I left on side in Prep Bowl in case of allergies
and repeat until finished and top with Caramel topping.
You can also sprinkle with Sweet Cinnamon Sprinkles and/or Sweet Caramel Sprinkles.


It was so YUMMY!! We didn't have a huge turn out and she made 2 things ahead and we made a Bacon Ranch Ring (From Simple & Delicious, another yummo!) so there was allot to choose from and Trifle was GONE!!

Enjoy,

Lisa

This is rest of original recipe in case anyone wants it:

While cake is baking on counter top or cooling rack, place a tea towel and sprinkle with powdered sugar.
When you remove cake from oven, turn upside down on tea towel sprinkled with powdered sugar, Remove Pan and Waxed paper and roll and let cool, approx. 2 hours.

Filling:
1 pkg. (8 oz) cream cheese
4 TBLS. butter/margarine
1 Cup Powdered Sugar
1½ tsps. vanilla
Mix Well
Spread onto cooled cake, unroll, spread crm cheese mixture, re-roll and keep cool, can sprinkle with powdered sugar again to "look nice!
 
thanks cant wait to make it.
 
[Bacon Ranch Ring (From Simple & Delicious, another yummo!)

Could you post this recipe....I might try it for my January shows!!
 
  • Thread starter
  • #10
Bacon Ranch Ring......Here's that recipe. It was really good, we used half red and half green peppers due to Christmas. It was even good cold, I didn't get a piece until we were cleaning up after show and it was cold, but still yummy.

Lisa

Bacon-Chicken Crescent Ring Simple & Delicious Nov./Dec. 2007


2 tubes (8 oz each) refrigerated crescent rolls
1 can (10 oz) chunk white chicken, drained and flaked
1 ½ cups (6 oz) shredded Swiss cheese
¾ cup mayonnaise
½ cup finely chopped sweet red pepper
¼ cup finely chopped onion
6 bacon strips, cooked and crumbled
2 Tablespoons Dijon mustard
1 Tablespoon Italian salad dressing mix

Grease a 14 inch pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 inches from the edge of the prepared pan with the point overhanging the edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20-25 minutes or until golden brown.


I didn't grease the stone. It was really great, I even had someone who doesn't like things "mixed" her words, have a second piece.

Lisa
 

Frequently Asked Questions

What ingredients do I need for the Pumpkin Roll Trifle?

To make the Pumpkin Roll Trifle, you'll need pumpkin roll cake, cream cheese, whipped cream, and your choice of spices like cinnamon and nutmeg. You can also add crushed graham crackers or nuts for added texture.

How do I assemble the Pumpkin Roll Trifle?

Start by cutting the pumpkin roll into slices. In a trifle dish, layer the pumpkin roll slices, followed by a mixture of cream cheese and whipped cream. Repeat the layers until you reach the top of the dish, finishing with whipped cream and a sprinkle of spices.

Can I make the Pumpkin Roll Trifle ahead of time?

Yes, you can prepare the Pumpkin Roll Trifle a day in advance. Just cover it with plastic wrap and store it in the refrigerator. This allows the flavors to meld together, enhancing the taste.

What serving suggestions do you recommend for the Pumpkin Roll Trifle?

Serve the Pumpkin Roll Trifle chilled, garnished with additional whipped cream, a sprinkle of cinnamon, or even some caramel drizzle for extra flavor. It's perfect for fall gatherings or holiday parties!

Is the Pumpkin Roll Trifle suitable for dietary restrictions?

Depending on the ingredients you choose, the Pumpkin Roll Trifle can be made gluten-free or dairy-free. Look for gluten-free pumpkin roll recipes and substitute dairy products with alternatives like coconut cream or dairy-free cream cheese.

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