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Pumpkin Chiffon Trifle
2 cups milk

1 can pumpkin pie filling (16 ounces)

1 package instant vanilla pudding (6-serving size)

1 cup heavy or whipping cream

2 packages (3 ounces each) ladyfingers

1 jar (5 ounces) walnut or pecan dessert topping

Pumpkin Spiced Cream (recipe follows)

Walnuts or pecans for garnish

In large mixing bowl combine milk, pumpkin pie filling and instant pudding mix. Mix thoroughly with mixer or egg beater.

In small mixing bowl, whip cream until stiff peaks form. Fold into pumpkin/pudding mixture.

Line bottom and side of 2-1/2 to 3-quart bowl with ladyfinger halves, split sides up. Top with half of pumpkin/pudding mixture and half of walnuts or pecan dessert topping. Repeat layers with remaining ladyfingers, pudding mixture and nut topping. Cover and refrigerate several hours or overnight.

Garnish with Pumpkin Spiced Cream and walnuts or pecans just before serving.

Pumpkin Spiced Cream: In small mixing bowl combine 1/2 cup heavy or whipping cream, 2 tablespoons unsifted confectioners' sugar, 1/4 teaspoon vanilla extract and 1/8 teaspoon pumpkin pie spice. Whip until stiff peaks form.

10 to 12 servings

Specialty Bakers, Inc., 450 South State Road, Marysville, PA 17053