Pumpkin Trifle

Makes 8 servings

Meagan

ingredients

1 10 3/4-oz. frozen pound cake, thawed and cut into 1/2-inch cubes
1/3 cup apricot brandy, apricot liqueur, apricot nectar, or orange juice
1 16-oz. can whole cranberry sauce
1/3 cup apricot jam
1 15-oz. can pumpkin
1 4-serving size package instant vanilla pudding mix
1 cup milk
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup whipping cream
2 Tbsp. sugar
1 tsp. apricot brandy, apricot liqueur or vanilla
2 1.4-oz. bars chocolate-covered toffee bars, coarsely chopped, or 1/2 cup chopped pecans, toasted

1
Divide cake cubes evenly among eight 10-12 ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2 1/2 quart clear serving bowl or souffle dish. Sprinkle with 1/3 cup brandy.
2
In a medium bowl, stir together the cranberry sauce and apricot jam. Spoon mixture over cake cubes.
3
In a large bowl, whisk together pumpkin, pudding mix, milk, cinnamon, and nutmeg until well-combined. Spoon the mixture over cranberry layer.
4
In a chilled large mixing bowl, combine whipping cream, sugar and 1 t. apricot brandy or vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill for 2-5 hours.
5
Sprinkle with chopped toffee bars or pecans before serving.