Pumpkin Bread Triffle
by Tricia Stainbrook
Ingredients:
1 loaf pumpkin bread cut into small squares
( I used Krusteaz pumpkin spice mix for mine)
pumpkin pudding
(8 vanilla pudding cups mixed with 1/2 cup pumpkin pie filling)
pumpkin mousse
(24 ounces stiffly whipped heavy cream, 16 ounces marscapone cheese, 1/2 cup pumpkin pie filling mixed together on low setting)
caramel maple sauce;
melt 1/4 cup butter in small saucepan
add 1 cup extra fine (baker's) sugar
and 1/4 cup water, bring to a boil until it begins to turn golden, stirring often, then add 2 Tablespoons real maple syrup (can be omitted if you just want caramel sauce)
1 cup chopped pecans
Place about 1/4 cup pudding in bottom of fancy plastic cup or glass
then a layer of bread and then a layer of mousse. Repeat and top with maple caramel sauce and pecans
Makes 8 6 ounce triffles, could be done in one large glass bowl or made in smaller glasses for more smaller servings. Refridgerate for up to two hours before serving if desired, just wait to put the sauce on it until ready to serve!
Sook the Cook
This looks wonderful!
ReplyDeleteWow - you had me with the maple sauce!!! Sounds absolutely delicious :D
ReplyDeleteit looks delicious!I love it! Very creative!That's actually really cool.
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馬城界隨意部落格
參觀,Thanks
This trifle looks beautiful. I hope you have a great Thanksgiving holiday!
ReplyDeleteWow!Wow!That looks fantastic!!!Have a happy holiday :)
ReplyDeletethis trifle looks deliciously sweet and tasty, I'll have to make this soon
ReplyDeleteYum--a lot of my favorite flavors in one! Thanks for sharing :-)
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