Cinnamon-Pear Trifle

Cinnamon-Pear Trifle

Courtesy of Wheat Foods Council 16 Servings • 15 Min. Prep Time • 2 Hr. Chill Time


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


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

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

3. 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.

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

5. 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.


Calories: 290; Total Fat: 9g; Saturated Fat: 3g; Cholesterol: 20mg; Total Carbs: 49g; Fiber: 2g; Protein: 4g; Sodium: 260mg;