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Careyann said:I was in the store the other day and they have a seasonal Pumpkin Spice jello pudding flavor. Any opinions on if that would be good in this trifle instead of the cheesecake flavor? I'm going to make this for our Halloween party this weekend so I may try it!
thehaleykitchen said:Okay, I have made this twice now and each time, I have folded in 2 cups of Cool Whip with the pumpkin filling. Then taking the rest of the Cool Whip, I have added the syrup ~ you are then supposed to leave 2/3 cup for the EAD and put the rest of it as a layer. I don't have enough for the layer and the stuff going into the EAD is so runny it won't hold the shape.
What am I doing wrong here? My host wants this for Friday!
Help!
To make the pumpkin-maple cream, you will need to mix together softened cream cheese, canned pumpkin puree, pumpkin pie spice, and maple syrup until smooth. This will serve as the filling for your trifle layers.
Yes, you can use fresh pumpkin in this recipe instead of canned pumpkin puree. Simply cook and puree the pumpkin before adding it to the cream cheese mixture.
Yes, this trifle can be made ahead of time. We recommend assembling the layers and refrigerating for a few hours before serving to allow the flavors to meld together. It can also be made a day in advance, just be sure to cover and refrigerate until ready to serve.
If you don't have maple syrup on hand, you can use honey or agave nectar as a substitute. Keep in mind that the flavor may be slightly different, but it will still be delicious!
This trifle will last in the refrigerator for 2-3 days. After that, the layers may start to become soggy. We recommend enjoying it within a day or two for the best taste and texture.