Amy- Suz and I do love us a trifle. When we were catering a lot of luncheons we served trifles. Trifles are so versatile. This trifle is great for the fall. It looks great in a trifle bowl and tastes even better.
Pumpkin Trifle
Stuff you need-
Pumpkin bread, cubed in bite size pieces (recipe follows or can purchase loaves)
8 ounces cream cheese, at room temperature
14 ounces sweetened condensed milk
16 ounces whipped cream
½ cup ginger snaps, crushed
What you need to do with the stuff-
Yummo, first thing you need to do is combine your cream cheese and sweetened condense milk. I swear I could drink this stuff. In your pretty trifle bowl layer your pumpkin bread, sweetened condensed milk mixture, whipped cream and crushed ginger snaps. End with whipped cream and sprinkle ginger snap crumbs on top.
Pumpkin Bread
Get-
3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 ½ teaspoon cinnamon
2/3 cup water
Make-
Preheat oven to 350 degrees. Spray and flour 2, 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients into wet mixture, add water. Divide batter between two loaf pans and bake for 30 to 40 minutes or until done. Let stand for 10 minutes. Remove from pans and cool
Sass! 