1 package (4-serving size) instant vanilla 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 (3 oz./24 ladyfingers) ladyfingers
1/3 cup sliced almonds, or coarsely chopped pecans, toasted
Frozen non-dairy dessert topping (thawed) or whipped cream
You will need:
Glass Trifle Bowl, or
other clear deep glass bowl
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 12 split ladyfingers 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 12 split ladyfingers.
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.
Makes: 8-12 servings.
Trifle bowls can be purchased online at Cooking.com, or Amazon.com. Click on either of their banners on this website to search their online stores for trifle bowls.
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.
Date: November 16, 2002