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You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.—Becky McClaflin, Blanchard, Oklahoma
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Nutritional Facts 1 cup equals 592 calories, 35 g fat (14 g saturated fat), 66 mg cholesterol, 290 mg sodium, 63 g carbohydrate, 4 g fiber, 7 g protein.
Originally published as Pumpkin Mousse Trifle in Country Woman December/January 2012, p38
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Reviewed on Nov. 25, 2011 by Becky01089
This dessert is awesome! Baking the cake and the pecans the day before putting it all together cut down on prep time. It was a huge hit on Thanksgiving. Will definitely make this again and again and again!
Reviewed on Nov. 17, 2011 by AllisonD
I even messed up and added all the whipped cream to the mousse and it turned out well
Reviewed on Nov. 12, 2011 by kealiegrimm
This recipe was AWESOME!!!!! Made it for a family gathering and it was a huge hit! Had many people asking for the recipe I will be making this again!! 5 star plus
Reviewed on Oct. 07, 2011 by Nicole1183
Time consuming, but definitely worth it! The flavor of the mousse got even better after chilling in the refrigerator for a couple of hours. I'd definitely make it again!
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