Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Thanksgiving Pumpkin Trifle
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- #101235

1-2 hrs
ingredients
Crumb Crust
1 cup quick oats (not instant)
1 cup graham cracker crumbs
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1 1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
3/4 cup butter, melted
Filling
1 package (8 ounce size) cream cheese, softened
1 can (29 ounce size) pumpkin
1 can (14 ounce size) sweetened condensed milk
2 packages (3.4 ounce size) instant French vanilla pudding mix
3 cups cold milk
1/2 teaspoon cinnamon
1 container (8 ounce size) frozen non dairy whipped topping, thawed
directions
Preheat oven to 350 degrees F.
In a large bowl, stir together oats, graham cracker crumbs, pecans, brown sugar and spices for crust. Add melted butter and stir to combine.
Spread mixture on a baking sheet, and bake in oven for 10 to 15 minutes or until pecans are toasted. Let cool.
In another bowl, beat cream cheese at medium speed with mixer until smooth. Add pumpkin and condensed milk and beat until well combined. Stir in pudding mix, milk and cinnamon and beat until mixture is smooth.
Reserve 2 T. crumb crust mixture. Layer 1/2 of remaining crumb crust mixture in the bottom of a trifle dish or large glass bowl. (You may also use wine glasses or individual dessert glasses).
Spoon 1/2 of pumpkin filling over crumb crust, and top with 1/2 of whipped topping. Repeat crumb-crust and pumpkin-filling layers, reserving remaining whipped topping.
Refrigerate for 1 hour or overnight. Just before serving, garnish trifle with remaining whipped topping and sprinkle with reserved crumb-crust mixture. Serve at once.
added by
smox1
nutrition data
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reviews & comments
Looks yummy