Pumpkin Mousse Trifle
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
Reviews
Sounds easy& yummy! 5stars!
If you assembled this the night before would it become too soggy for the next days dessert? Thanking you in advance for an answer. I would like to make this for Thanksgiving.
This recipe is awesome. I am not a fan of Cool Whip so I used whipping cream. Amazing! Make extra pecans for salads and toppings because you will love them.
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This is absolutely delicious. Huge hit on Thanksgiving, there was nothing left over and lots of comments as the best dessert. Will be making again! It's lighter than I expected and not too sweet. I used chopped pecans, the picture shows whole pecans. I liked it better because it was like a layer of praline crunchy goodness. I also let I sit in the fridge for about 5 hours before serving. Made the cake two nights before and froze it in a gallon size Ziploc. It made it easier to cut while semi-frozen, no crumble.
This is absolutely delicious. Huge hit on Thanksgiving, there was nothing left over and lots of comments as the best dessert. Will be making again! It's lighter than I expected and not too sweet. I used chopped pecans, the picture shows whole pecans. I liked it better because it was like a layer of praline crunchy goodness. I also let I sit in the fridge for about 5 hours before serving. Made the cake two nights before and froze it in a gallon size Ziploc. It made it easier to cut while semi-frozen, no crumble.
made this for the first time and took to gathering...it was such a hit...it is delicious....
I made this for a luncheon at work, and the ladies loved it! I used Sara Lee pound cake and that worked well. I have had to make copies to give to the Ladies
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