Pumpkin & Caramel No-bake Trifles (Edit recipe)

You guys seemed to love my tiramisu trifle recipe so here's another excellent idea for you to try at home! This recipe is no-bake and super easy to make. It stores perfectly in the fridge for about a week or so. I like to make them the night before serving so they can chill in the fridge overnight.

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	416
Fat:	5 g
Carbohydrates:	86 g
Protein:	3 g
Cholesterol:	14 g
Sodium:	278 mg
Fiber:	1 g
Sugars:	55 g
Calculated for total recipe.

by The Taste of Montreal

Serves: 6-12

Ingredients

6 pieces Graham Crackers, finely chopped, pulsed
1 whole Heavy Cream (Whipping Cream), 473ml
8 Tbsp Caramel Sauce
4 Tbsp Granulated White Sugar
4 Tbsp Pumpkin Pie Spice
2 cups Pumpkin Whipped Filling (click for recipe)

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place all graham crackers into a closed Ziploc and create small pieces for the base
In a bowl, add your heavy whipping cream and white sugar, and whip with an electric mixer until peaks form; set aside
In another bowl, combine all ingredients and steps for the pumpkin whipped filling and set aside once made
Begin by layering each serving glass with your crust, pumpkin whipped filling, caramel and finally, whipped cream
Sprinkle cinnamon or pumpkin pie spice, optional for garnish
Rest in the fridge overnight and enjoy!

Notes

*This recipe makes about 6-12 servings, depending on which glass or dish you use to serve them. This recipe uses my pumpkin whipped filling recipe. You can find the details via the link in my bio for that!