Pumpkin Candied Pecans- See Pumpkin Candied Pecans recipe
1 package (5.1 oz.) instant vanilla pudding mix
1/2 cup plus 3 tbsp. Torani Pumpkin Pie Syrup, divided
2 cups milk
1 cup canned pumpkin
1 1/2 cups heavy whipping cream
1 (14 to 16 oz.) pound cake, cut into bite-size cubes (about 8 cups)
Serves 8 to 10 / 15 minutes, plus 35-40 minutes to bake Put the pudding mix in a large bowl. Add 1/2 cup of the Torani Pumpkin Pie Syrup and the milk, and whisk until smooth. Add pumpkin and whisk to combine.
Whip the cream and remaining 3 tbsp. of Torani Pumpkin Pie Syrup together until soft peaks form. Place half of the pound cake cubes in the bottom of a 4-qt. trifle dish or glass bowl followed by half of the pumpkin pudding, whipped cream and nuts.see Torani Candied Pecans recipeRepeat, layering the remaining pound cake, pudding, and whipped cream.
Cover tightly with plastic wrap and refrigerate for at least 4 hours. Recipe can be made up to 24 hours in advance. Sprinkle the remaining candied pecans over the trifle immediately before serving.