Shelly's Recipe

PUMPKIN TRIFLE

Category: Trifles

Crumb crust:
1 cup quick oats (not instant)
1 cup graham-cracker crumbs
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
3/4 cup butter, melted

Filling:
1 (8-oz) pkg cream cheese, softened
1 (29-oz) can pumpkin
1 (14-oz) can sweetened condensed milk
2 (3.4-oz) pkg French vanilla instant pudding mix
3 cups cold milk
1/2 tsp cinnamon
1 (8-oz container) frozen non-diary whipped topping, thawed

Preheat oven to 350. In a large bowl, stir together oats, graham-cracker crumbs, pecans, brown sugar, and spices for crust. Add melted butter and stir to combine. Spread mixture on a baking sheet, and bake in oven for 10 to 15 minutes, or until pecans are toasted. Let cool.
In another bowl, beat cream cheese until smooth. Add pumpkin and condensed milk and beat until well combined. Stir in pudding mix, milk, and cinnamon and beat until mixture is smooth.

Reserve 2 tbsp crumb-crust mixture. Layer 1/2 of remaining crumb-crust mixture in the bottom of a trifle dish or large glass bowl.* Spoon 1/2 of pumpkin filling over crumb crust, and top with 1/2 of whipped topping. Repeat crumb-crust and pumpkin-filling layers, reserving remaining whipped topping. Refrigerate for 1 hour, or overnight.

Just before serving, garnish trifle with remaining whipped topping and sprinkle with reserved crumb-crust mixture. Serve immediately.

Note: *You may also use wine glasses or individual dessert glasses.