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Pumpkin Trifles
Special Equipment: Sundae dishes, tumblers, clear glass bowls, or other serving vessels
Ingredients
Directions
In a medium bowl with an electric mixer on medium speed, beat the cream and sugar until stiff peaks form.
Grab your chosen serving dish. Layer the ingredients in the dishes, starting with the whipped cream and then topping it with pumpkin bread, a spoonful of pumpkin butter, a drizzle of caramel sauce, and then a spoonful vanilla pudding. Repeat until all the ingredients are used, ending with the whipped cream. Sprinkle with the nuts. Cover and refrigerate until chilled, at least 30 minutes.
Recipe Testers Reviews
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Kim Venglar
I came home from work with leftover pumpkin bread and homemade caramel sauce, so I knew I had to make this recipe. This is a simple recipe to put together and it's perfect for fall, when I usually have all the ingredients on hand. I layered these in half-pint canning jars. They're perfect for 2 layers and you can put the lid on to chill in the refrigerator. When I was ready to serve the trifles, I removed the lid and added a dollop of whipped cream and the chopped pecans. The trifles looked as good as they tasted. I think next time I'll make a richer homemade vanilla custard instead of the instant vanilla pudding I used. This might also get me motivated to make my own pumpkin butter so we can have these throughout the year as I almost always have pumpkin bread in the freezer.