Cinnamon – Pear Trifle


10 cups cubed pre-baked cinnamon rolls, (2 10-ounce packages)
1 cup prepared caramel sauce
1/4 cup dark rum, optional
1 orange, washed, zest grated and juice squeezed (approximately 2 ounces of juice and 1tablespoon zest)
3 15-ounce cans pear slices, drained and diced
3 cups prepared vanilla pudding (1 5.1-ounce box instant vanilla pudding and pie filling, prepared with 3 cups 1% milk)
1 cup heavy cream, whipped till firm
¼ cup toasted sliced almonds


Approximate nutritional value per serving;
290 calories; 9 g total fat; 3.5 g saturated fat; 20 mg cholesterol; 260 mg sodium; 49 g carbohydrates; 2 g dietary fiber; 4 g protein; 7.5 mcg DFE (folate).

Cinnamon Pear Trifle


Into a trifle bowl, or medium glass bowl, put 2 1/2 cups cinnamon roll cubes.

In a medium bowl, blend together the caramel sauce, rum (if using), orange zest and juice.

Drizzle the cinnamon roll cubes with 1/3 of the caramel sauce. Top with 1/3 of the pears and 1 cup vanilla pudding.  Continue to layer in the same manner until you have used all the cubes, sauce, pears and pudding.

Cover and refrigerate at least 2 hours and up to 24 hours.

Spoon the whipped cream over the top of the trifle, or put it in a pastry bag with a large star tip and pipe it onto the trifle. Sprinkle with almonds and serve.

Serves 16