Pumpkin Pudding Trifles

• 1/2 cups White Granulated Sugar
• 2 Tablespoons Cornstarch
• 1/8 teaspoons Salt
• 2 cups Milk, Divided
• 1 whole Egg
• 1/2 cups Pumpkin Puree
• 1 Tablespoon Unsalted Butter
• 6 whole Graham Cracker Sheets, Crushed
• 2 cups Chocolate Cereal
• Whipped Cream, As Needed For Assembling

1. Prepare pumpkin pudding by mixing sugar, cornstarch and salt in a medium bowl. Slowly whisk in 1 cup of milk and egg until combined. Set aside.
2. In a medium saucepan on medium-low heat, boil remaining 1 cup milk. Once boiling, whisk in reserved sugar mixture and pumpkin puree. Whisking constantly, cook an additional 5-6 minutes or until pudding is smooth and has thickened. Remove from the heat and mix in butter. Chill in the refrigerator for 2 hours.
3. Once chilled, assemble the trifles. Begin by scooping in a layer of graham cracker crumbs. Top crumbs with a thick layer of pumpkin pudding. Top pudding with cereal crumbs, and then whipped cream to taste. Repeat once more, topping the final layer of whipped cream with whole cereal pieces. Serve immediately.

white granulated sugar, cornstarch, salt, milk, egg, pumpkin puree, butter, graham cracker sheets, chocolate cereal, cream

Taken from tastykitchen.com/recipes/holidays/pumpkin-pudding-trifles/ (may not work)