Yogurt and Pirourtte Trifle

This trifle is pretty and versatile and one of the desserts being served for our Thanksgiving "family" dinner! There will be approximately 240 people to eat at our feast! Found this on the Pepperidge Farm site. Did not account for the 30 minute standing time.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 1 1⁄2 cups water
• 1  cup  chopped dried cranberries
• 1  cup  chopped apple
• 1  cup  chopped apricot
• 1  cup  packed brown sugar
• 1  cinnamon stick
• 1  tablespoon  grated  orange peel
• 64  oz.vanilla low-fat yogurt (2 - 32 oz containers)
• 13 1⁄2 ounces  pepperidge farm pirouette rolled  wafers, any variety
• 1  cup pecan halves, toasted and coarsely chopped
• 1⁄2 cup pure maple syrup

Directions

1. Heat water, cranberries, apples, apricots, brown sugar, cinnamon and orange peel in 3-qt. saucepan over medium-high heat to a boil.
2. Remove from heat & let stand for 30 minute
3. Discard liquid and cinnamon stick.
4. Drain fruit on paper towels.
5. Spoon 2 cups yogurt into trifle or glass bowl.
6. Stand wafers side-by-side in yogurt to form a complete circle.
7. Add remaining yogurt.
8. Top with fruit and pecans.
9. Spoon syrup on top.
10. Serve immediately.