Holiday Trifle

Decorative glass mugs filled with trifle. If you are a little "pied out" by Christmas, having eaten your fill of pies since Thanksgiving, here's a nice recipe that uses the flavors of the season. And it's kinda festive looking. And it's flexible and not too fussy. Read on for my recipe for holiday trifle!

Before we get into ingredients, lets talk about vessels or serving ware. You can certainly make this in one big trifle bowl, but I have made individual ones in clear mugs and stemless wine glasses for a great "grab and go to the (fill in with: porch, firepit, living room, Christmas tree, garden, etc." ) The other reason I like the individual ones is that a big trifle can look, well, a trifle sad after the first few servings have been taken out. Sorry about the pun, could not resist.

Ingredients:

6 to 8 cups cubed pumpkin, spice, ginger, apple, or some other seasonal bread or cake (a great way to use leftovers)
2- 3.4 3.4 oz. packages instant cheesecake flavor pudding mix
3 cups milk, cold
1 8 oz. container frozen whipped topping, thawed (while real whipped cream is great, unless it's stabilized with gelatin, it will deflate and you will have a soggy mess instead of a nice layered dessert!)
1 cup more or less, of crunchy things to layer in. I use toffee bits from the baking aisle, but you can also use chopped nuts, candied nuts, chopped peanuts, etc.

Steps:

No matter what you are putting your trifle in, get your bowl or glasses or mugs out and ready to fill.

Whisk the packages of pudding mix and the milk for about 2 minutes. It will thicken up. Pop the bowl into the fridge for 4 or 5 minutes if it is not thickening.
Layer in one half of each of these, dividing among individual glasses or going into 1 trifle bowl: bread or cake cubes, followed by a layer of the pudding, then a layer of the whipped topping, and your crunchy selection. Repeat this once.
Cover with plastic wrap and chill at least 2 hours. Can be made a day ahead.
This will easily make 8 generous servings.

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