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    • #300708


      1 10 3/4-ounce frozen pound cake, cut into 1/2-inch cubes
      2 to 4 tablespoons cream sherry or orange juice
      1 16-ounce can whole cranberry sauce
      1/3 cup orange marmalade
      1 15-ounce can pumpkin
      1 4-serving-size package instant vanilla pudding mix
      1 cup milk
      1 teaspoon ground cinnamon
      1 teaspoon ground ginger
      1 cup whipping cream
      2 tablespoons sugar
      1/2 teaspoon vanilla
      1/2 cup toasted chopped walnuts, toasted

      1. Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.

      2 In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.

      3 In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.

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