Whisk together milk, canned pumpkin, and vanilla pudding mixin a large bowl until smooth. Fold in 1/2 container thawed whipped topping until combined. Tint with orange food coloring, if desired. Set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
A no-bake fall treat with whipped layers of pumpkin topped with decadent Hy-Vee Bakery brownies.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ¼ c. Hy-Vee 2% reduced-fat milk | ||
| 1 c. canned pumpkin pie mix | ||
| 1 (3.4-oz.) pkg. Hy-Vee instant vanilla pudding & pie mix | ||
| 2 ½ (8-oz. each) containers Hy-Vee frozen whipped topping, thawed; divided | ||
| Orange food coloring, optional | ||
| 3 (14-oz. each) pkgs. Hy-Vee Bakery brownies, (6-ct. each) | ||
| 1 c. Hy-Vee walnuts, chopped; divided |
Things To Grab
- Large bowl
- 4-quart trifle dish
Directions
Cut brownies into bite-sized pieces. Place 2 cups brownie pieces into the bottom of a 4-quart trifle dish. Layer with 1/2 cup chopped walnuts, half of pudding mixture, 1 container thawed whipped topping.
Add next layers using remaining half of pudding mixture, 1/2 cup walnuts, remaining brownie pieces, and 1 container thawed whipped topping. Garnish with additional brownie pieces, if desired.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 5mg
- Sodium: 210mg
- Total Carbohydrates: 46g
- Protein: 3g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 4%
Recipe Source:
Hy-Vee Seasons Magazine October 2021