It starts with the carving for Halloween and doesn’t leave us until the last weekend of November. Wherever I turn I see pumpkins. And if I don’t see it, I smell it, or taste it, or read about it. I even had a pumpkin peel at my last facial. Eesh! Pumpkins are everywhere. You cannot avoid them.

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Last night, I went out for sushi and was offered the special: Tuna Pumpkin Roll.
I was close to a pumpkin breakdown but controlled myself. “I’ll have just a regular tuna roll,” I said to the waiter.
 
But the Asian restaurant insisted on offering me something with pumpkin. They were also featuring a Pumpkin Tea. “Just for the month,” he promised.
 
You can bet that 48 hours before the Thanksgiving feast I’m changing the menu—I’m pushing the pumpkin aside. Graciously, I’ll apologize to my family and friends for the missing pumpkin pie, or pumpkin cheesecake, or any pumpkin desert and I’ll serve them a light, refreshing cranberry trifle.
 
You might think I’m losing it—but I’m not. I promise you that the cranberry trifle will make a beautiful statement to end the feast. Its colorful presentation is vibrant. It will capture everyone’s attention and will bring the energy back to the table. And did I mention it’s an easy recipe to follow, even if left until Thanksgiving morning? On the other hand, you can make it up to three days in advance and assemble it on the morning of Thanksgiving.
 
My guests greatly enjoy my cooking and hospitality and rave about my unique creations. Try this trifle this year and it will turn your Thanksgiving feast into a memorable celebration.