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.
A no-bake fall treat with whipped layers of pumpkin topped with decadent Hy-Vee Bakery brownies.
Servings and Ingredients
|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
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.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 5mg
- Sodium: 210mg
- Total Carbohydrates: 46g
- Protein: 3g
Hy-Vee Seasons Magazine October 2021