Harvest Pumpkin Trifle

Makes: 8 servings

Prep: 30 minutes

Chill: 2 hours

Ingredients
1 10 3/4-ounce frozen pound cake, cut into 1/2-inch cubes
2 to 4 tablespoons cream sherry or orange juice
1 16-ounce can whole cranberry sauce
1/3 cup orange marmalade
1 15-ounce can pumpkin
1 4-serving-size package instant vanilla pudding mix
1 cup milk
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla
1/2 cup toasted chopped walnuts, toasted
Directions
1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.
2. In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.
3. In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.

Nutrition Facts
Calories 532, Total Fat (g) 25, Saturated Fat (g) 12, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 4, Cholesterol (mg) 86, Sodium (mg) 381, Carbohydrate (g) 73, Total Sugar (g) 49, Fiber (g) 3, Protein (g) 5, Vitamin C (DV%) 6, Calcium (DV%) 10, Iron (DV%) 9