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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 boxes (4 servings) Pumpkin Instant Pudding
3 cups half and half
1 store bought angel food cake, cubed
2 cups heavy cream
1/4 cup granulated sugar
2 tablespoons Torani Pumpkin Pie Syrup (optional)
1 tablespoon cinnamon/vanilla Torani syrup (optional)
1 cup pecans, chopped
1 cup toffee bits
1 cup prepared caramel sauce
1 cup Mini chocolate chips
Step by Step Instructions
Prepare the pudding by mixing both boxes of powder with the 3 cups of half and half and 2 tablespoons of pumpkin pie Torani syrup. Whisk together in a large bowl. Cover with plastic wrap and place in the refrigerator for 30 minutes.
Whip the 2 cups of heavy cream with 1/4 cup of granulated sugar and cinnamon vanilla Torani syrup until stiff peaks form. Set aside
To assemble your trifle, place 1/3 of the cake cubes in the bottom of a trifle bowl or large clear serving bowl. Drizzle with caramel sauce.
Place 1/3 of the pumpkin pudding on top of the cake and sprinkle with toffee bits.
Place 1/3 of the whipped cream on top of the pudding. Sprinkle with chopped pecans.
Continue layering cake, caramel, pudding, toffee, whipped cream and nuts. Be sure to finish the top with whipped cream.
You can place any remaining whipped cream for the top layer in a piping bag fitted with a star tip and decorate as desired to make a pretty presentation.
Sprinkle the top with additional toffee bits, chopped pecans and the mini chocolate chips.
Refrigerate for at least one hour before serving to guests.
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