Pumpkin Pie Trifle

Ingredients

For the Maple-Vanilla Mousse:

• 1 package vanilla instant pudding
• 1 ½ cups cold milk
• 3 tbsp maple syrup
• 1 ½ cups 35% whipping cream
• 1 tsp vanilla
• Pinch of salt

For the Trifle:

• 1 store-bought vanilla pound cake, cubed
• 1 store-bought 9-inch pumpkin pie, cubed
• 1 cup pecans, toasted and roughly chopped
• ½ cup toffee bits

For the Whipped Cream Topping:

• 1 cup 35% whipping cream
• 1 tbsp powdered sugar

Directions

1. For the mousse, whisk together the vanilla pudding, and milk until it begins to thicken. Whip the cream separately with a hand mixer or stand mixer until firm peaks form, then fold it into the pudding with the vanilla, maple syrup, and a pinch of salt.
2. To make the whipped cream topping, whisk together the cream and powdered sugar until soft peaks form.
3. Layer half of the cubed pound cake at the bottom of a large trifle bowl followed by half of the cubed pumpkin pie. Spread half of the maple vanilla mousse on top and scatter over ½ cup of the toasted pecans, and ¼ cup of the toffee bits.
4. Repeat the layers with the remaining pound cake, pumpkin pie, and mousse.
5. Spoon or pipe the whipped cream over the top and garnish with the remaining ½ cup of pecans and ¼ cup of toffee bits.