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Whip Up Your Weekend: Pumpkin Cranberry Pecan Trifle

Whip Up Your Weekend: Pumpkin Cranberry Pecan Trifle, (Sydney Glenn/WPDE)

The temperatures are starting to cool off and it's finally beginning to feel like fall.

Celebrate the season with an easy pumpkin cranberry pecan trifle.

Ingredients:

  • 2 pkg. (8 oz. each) Whipped Cream Cheese, room temp
  • 1/4 cup sugar
  • 2 Tbsp. milk
  • 1 Tbsp. juice from 1 orange
  • ¼ cup sweet dried craisins
  • 1/2 cup pumpkin puree
  • 1/8 tsp pumpkin spice
  • Candied Fallspice pecans
  • Toasted Cake Croutons

Instructions:

  • Mix cream cheese, sugar, milk and orange juice in medium bowl by hand until blended.
  • Reserve half of this mixture and fold in pumpkin puree and spice. For the other half fold in craisins.
  • Spoon 2 tablespoons pumpkin mixture into each of 8 glasses; top with a generous portion of cake croutons. Now top with 3 to 4 tablespoons of craisin cream cheese mixture. Add another layer of cake croutons. Now spoon in 3-4 tablespoons of the pumpkin mixture. Top with 2 to 3 tablespoons of craisin cream cheese mixture. Cover with candied pecans.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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