thechefofnorthbend
- 1,102
Ok girls. My sister sent me this recipe this afternoon, because I "neener neener neener'd" her about having the pumpkin flavor jello before she had it. She says she tried this last year and it was a smash hit at her Thanksgiving dinner.
Pumpkin Pie Trifle
1 package (4-serving size) instant pumpkin spice pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
dash of ground nutmeg
1 3/4 cups milk
1 can (15 oz.) 100% pumpkin (not pumpkin pie filling)
8 oz. whipped cream cheese, at room temperature
8 oz. container frozen non-dairy dessert topping, thawed
1 1/2 tsp. grated orange rind
1 package uh oh Oreo cookies - white cookie chocolate center (split)
1/3 cup sliced almonds, or chopped pecans, toasted or macadamia nuts
Frozen non-dairy dessert topping (thawed) or whipped cream
Whisk pudding mix, spices and milk until smooth and thickened; whisk in pumpkin. Set aside.
In another bowl, stir cream cheese, half the whipped topping and orange rind until blended, then fold in remaining whipped topping; set aside.
Arrange Oreo's in bottom of 3-quart bowl or trifle bowl. Carefully spread with half the pumpkin mixture, then half the whipped mixture. Repeat all layers, using the remaining Oreo's.
Scatter toasted pecans or sliced almonds over top, and spoon or pipe whipped topping or whipped cream on top of trifle. Cover and chill at least 3 hours. Serve cold, in dessert cups or bowls.
To Toast Pecans:
Spread pecans on baking sheet; bake at 350° F (180° C) for 8-10 minutes just until cut edges are tinged with brown.
Tip:
If desired, 1 3/4 to 2 teaspoons Pumpkin Pie Spice may be substituted for the ground cinnamon, ground ginger, ground cloves, and the ground nutmeg in this recipe.
I havent tried it yet, but my sis is a master baker/chef by trade and if she says its good...I'm gonna believe her!
Pumpkin Pie Trifle
1 package (4-serving size) instant pumpkin spice pudding mix
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
dash of ground nutmeg
1 3/4 cups milk
1 can (15 oz.) 100% pumpkin (not pumpkin pie filling)
8 oz. whipped cream cheese, at room temperature
8 oz. container frozen non-dairy dessert topping, thawed
1 1/2 tsp. grated orange rind
1 package uh oh Oreo cookies - white cookie chocolate center (split)
1/3 cup sliced almonds, or chopped pecans, toasted or macadamia nuts
Frozen non-dairy dessert topping (thawed) or whipped cream
Whisk pudding mix, spices and milk until smooth and thickened; whisk in pumpkin. Set aside.
In another bowl, stir cream cheese, half the whipped topping and orange rind until blended, then fold in remaining whipped topping; set aside.
Arrange Oreo's in bottom of 3-quart bowl or trifle bowl. Carefully spread with half the pumpkin mixture, then half the whipped mixture. Repeat all layers, using the remaining Oreo's.
Scatter toasted pecans or sliced almonds over top, and spoon or pipe whipped topping or whipped cream on top of trifle. Cover and chill at least 3 hours. Serve cold, in dessert cups or bowls.
To Toast Pecans:
Spread pecans on baking sheet; bake at 350° F (180° C) for 8-10 minutes just until cut edges are tinged with brown.
Tip:
If desired, 1 3/4 to 2 teaspoons Pumpkin Pie Spice may be substituted for the ground cinnamon, ground ginger, ground cloves, and the ground nutmeg in this recipe.
I havent tried it yet, but my sis is a master baker/chef by trade and if she says its good...I'm gonna believe her!
