Pumpkin Pie Trifle

I love fall and I love everything pumpkin!

I could seriously eat pumpkin all year round but I know not everyone shares my sentiment.

This trifle is super easy, super tasty and can be whipped up really quickly!

If you are more of a chocolate person check out my friend Megan’s Double Chocolate Trifle !

This trifle has four different layers. The bottom is angel food cake, there is a pumpkin pudding layer, a whipped cream or cool whip (if you prefer) layer and then I crumbled Pumpkin Spice Oreo‘s on top, totally optional but really fun! Repeat each layer for a full trifle bowl. I love the Pampered Chef Trifle Bowl, it comes with a lid and pedestal.

You can make your own angel food cake or if you want something quick a store bought cake will work too!

Start by cutting the cake in small bite sizes pieces. Mix all the ingredients for your pumpkin pudding, make sure you buy instant pudding so you don’t have to cook it on the stove, unless you want too!

Layer 1/2 the cake pieces, pudding, whipped cream,  crushed cookies and repeat with the other half!

Simple as that!

I made this recipe for our family and it was a hit with all ages! My mother-in-law actually made it the next week for a party she was attending and said it was a hit with that crowd too!

I was actually surprised when I pulled this out the next day that it tasted just as good! I was a little worried the cake would be mushy but that wasn’t the case!

Here is the recipe! I hope you enjoy!

Pumpkin Pie Trifle:

Ingredients:

1 1/2 cups canned pumpkin

1 1/4 cups heavy whipping cream

1 package (5.1 ounces) instant vanilla pudding mix

1 tsp. cinnamon

1/2 tsp. nutmeg

1 Prepared Angel Food Cake (16 ounces), cut into small pieces

3 cups whipped cream (or cool whip)

18 pumpkin spice Oreo’s, 12 crushed others to decorate top with (optional)

Directions:

In a mixing bowl, combine pumpkin and cream; mix well. Add pudding mix and spices; beat on low speed for 2 minutes or until thickened.

Place half of the angel food cake pieces in a trifle bowl. Top with half of the pudding mixture and half of the whipped cream. Sprinkle with six crushed cookies.

Repeat layers and decorate with the remaining cookies and cookie crumbs.

Refrigerate until serving and store in the refrigerator.

Yield: 12 servings