Tuesday, November 26, 2013

Pumpkin Maple Cheesecake Trifle

I had a request for a trifle for Thanksgiving and I couldn't think of a more fitting flavor than pumpkin.  I found a fantastic Pumpkin Maple Trifle and it was a hit with everyone who tasted it.

2 tablespoons butter
1 cup chopped walnuts
1/2 cup plus 5 tablespoons of pure maple syrup
1 box (14.4 ounces) whole graham crackers
2 packages (1 oz. each) cheesecake instant pudding and pie filling
1 cup milk
1 can ( 15 ounces) pumpkin puree (not pumpkin pie filling)
2 teaspoons ground cinnamon
1 container (12 ounces) frozen whipped topping , thawed

Make the maple walnuts: combine butter and 3 tablespoons of maple syrup in a saucepan.  Cook on medium heat until butter melts.  Add walnuts and stir constantly about 5-7  minutes or until walnuts are evenly candied.  Place on parchment paper and allow to cool.  Break up graham crackers and place into a large mixing bowl.  Pour 1/2 cup of maple syrup into a microwave bowl and heat in the microwave for 60 seconds.  Pour over graham crackers and evenly coat.  Set aside.  
In a medium mixing bowl, whisk together pudding mix and milk until well combined.  Add pumpkin puree and cinnamon.  Mix to combine.  Fold in 2 cups of whipped topping until there are no more white streaks.  Set aside.
In a small bowl, combine the remaining whipped topping and remaining 2 tablespoons of maple syrup and fold until well blended.
Fill a decorater bag with 2/3 cup of the maple cream and set aside.
Assemble trifle:
Place 1/3 graham crackers evenly in the bottom of a trifle bowl. Top graham crackers cracker evenly with 1/2 the pumpkin filling.  Top with 1/3 graham crackers.  Top that with remaining maple cream.  Top that with the final 1/3 graham crackers.  Top with remaining pumpkin filling. Break up the maple walnuts add to the top center of the trifle in a circle shape.  Decorate the top of the trifle with the decorator bag of maple cream as in picture.  Cover top of trifle bowl with plastic wrap.  
Recipe adapted from: Jolts & Jollies
Refrigerate trifle for up to 4 hours or overnight. 
Serve and enjoy!
I will link this to:
Foodie Friday at Rattlebridge Farm 
Strut Your Stuff Saturday at Six Sisters Stuff 
Homemaking Linkup at Hope In Every Season 
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style 
Home at Rose Chintz Cottage 
Everyday Vintage at Helen's Legacy


Kathy Moreland said...

Yum!!! Looks delish!! Happy Thanksgiving!

Bella said...

Hi Sherry,
Well I know things are gonna be yummy at your house for Thanksgiving, that looks delicious! Love that stack of plates too all the textures look beautiful!
Happy Thanksgiving to you and your family...

Danielle Giannandrea said...

In yesterday's teaser you didn't mention the word "cheesecake"! Oh my word! This trifle sounds so good. I just bought pumpkin today because I am planning on making a pie for Thursday but I'm thinking I might just have to try this instead! ♥

Cindy said...

Oh just the name of this is sounding sweet. This trifle sounds so good and perfect for this time of year, I bet everyone enjoyed it.

Sandi@ Rose Chintz Cottage said...

Yummy! Trifle is such a decadent dessert, and with pumpkin too! It would be a hit here too. Thanks for sharing your wonderful images and the recipe at my HOME. Enjoy your Thanksgiving weekend!



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