Creamy Pumpkin Trifle Dessert
Angela Brose created this layered and luscious dessert for the 2002 Special Pumpkin Contest at the Canfield Fair. The parfait-like dish is made for fall with a can of pumpkin and two teaspoons of pumpkin pie spice on the ingredient list. Top with Cool Whip and serve at your next autumn get-together.
Creamy Pumpkin Trifle Dessert | Makes 12 to 16 individual trifles
Recipe courtesy of Angela Brose, 2002 Special Pumpkin Contest, Canfield Fair
1 1/2 cups graham cracker crumbs
2/3 cup chopped walnuts
1 stick butter, melted
1/4 cup sugar
8 ounces cream cheese
2 cups cold milk
2 packages vanilla flavor instant pudding mix
1 can (16 ounces) pumpkin
2 teaspoons pumpkin pie spice
2 pints heavy whipping cream
1/2 container Cool Whip
Mix graham cracker crumbs, 1/3 cup walnuts, butter and sugar in 13-by-9-inch pan. Press firmly into pan and refrigerate until ready to fill. Beat cream cheese on low until smooth. Gradually add 1/2 cup milk. Add remaining milk, pudding mixes, pumpkin and spice. Beat on low for 2 minutes. Stir in Cool Whip. Pour over crust. Refrigerate for 2 hours or until set. Whip 2 pints of real whipping cream (add sugar to taste) until peaks form. Dollop or spread onto dessert. Scoop into single-serving cups in layers. Sprinkle with remaining walnuts and nutmeg.