Butterscotch Pear Trifle With Pecans
From local newspaper
Steps
Place both packages of pudding mix and 3 cups milk in a 2-quart mixing bowl.
Whisk for 1 min until all the powder mix disappears.
Set aside.
The pudding will be thin but will thicken as it stands.
Pour the pecan pieces onto a microwave safe plate and microwave on high , uncovered , about 1 minute , stopping halfway through to stir.
Set aside to cool.
Open the pears and drain them , reserving liquid from one of the cans.
Pour the pears into a small bowl and coarsely chop them using 2 knives.
Set aside.
Remove the pound cake from its packaging and place it on a cutting board.
Cut into slices about 1 / 4 inch thick.
Place cake slices into a trifle bowl until the bottom of the bowl is covered.
Spoon just a little of the reserved pear juice over the cake slices to moisten them slightly.
Spoon about 1 / 3 of the pears over the cake , and spread it as evenly as possible , making sure some of the puree reaches the edges of the bowl so it will show through the glass.
Spread abou.
Ingredients
instant butterscotch pudding mix, skim milk, pecan pieces, poundcake, pear halves in natural juice, reduced-fat whipped topping, caramel topping