This showstopping dessert is the best of both worlds: very impressive-looking and simple to make.
Antonis Achilleos
This beautiful layered trifle recipe starts with a loaf of tender, spicedpumpkin bread.
If you want to make your own, we won’t stop you!
Photo:Antonis Achilleos
Look for a recipe without any add-ins like nuts or raisins.
But, we also support using a large store-bought loaf to save time and stress.
It all comes together into a showstopping (and make-ahead!
But don’t limit this trifle to the fourth Thursday of November.
It will be greeted with oohs and ahhs at any fall or winter gathering.
What is Trifle?
They are usually served in a large footed glass vessel with straight sides, called a trifle dish.
You could even use a non-glass bowl, and the dessert would be delicious.
But of course you wouldn’t be able to see the trifle’s beautiful layers.
Ideally, assemble and refrigerate it 8 to 24 hours before serving.
Reserve the final pepita sprinkle for just before serving so it doesn’t get soggy.
Spread evenly on a rimmed baking sheet lined with parchment paper.
Bake until golden brown, 20 to 25 minutes.
Stir to break up any large pieces.
Let cool completely, about 15 minutes.
Beat the whipped cream and cream cheese.
(No need to clean beaters in between.)
Combine the whipped cream and cream cheese mixtures.
Foldhalf of whipped cream into cream cheese mixture until just combined.
Fold in remaining whipped cream.
Assemble the trifle.
Place4 cups pumpkin bread cubes in a large trifle dish.
Spread 2 cups cream cheese mixture over bread; sprinkle with 1/2 cup pepita streusel.
Sprinkle trifle with remaining 1/2 cup streusel.
Refrigerate, covered, for at least two hours up to 1 day.
Storage
Cover tightly, and refrigerate leftover trifle for up to 3 days.
After a day or so, it may get a touch soggy, but it will still be delicious.
More Fall Dessert Recipes
Make these for Thanksgiving or any other autumn occasion.
2,000 calories a day is used for general nutrition advice.
