Linda's pumpkin trifle

12 Servings

Ingredients

Quantity Ingredient
2 cups Prepared crumbled unfrosted spice cake, muffins or gingerbread
1 can Pumpkin (16 oz)
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
¼ teaspoon Ground allspice
2½ cup Cold milk
4 packs Instant butterscotch pudding mix (4 serving size)
2 cups Whipping cream
Maraschino cherries (optional)

Directions

Set aside ¼ c of cake crumbs for top. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 qt serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth. Spoon half into the serving bowl.

Sprinkle with a second portion of crumbs. Whip cream until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream. Sprinkle the reserved crumbs on top, around the edge of the bowl. Place cherries in the center, if desired. Cover and chill at least 2 hours before serving.

Yield: 12-15 servings Source: Best of Country Cooking, shared by Linda Meyer, 10/09/96

The Chef's Comments: "A coworker gave me this recipe, and i tried it on Sunday - it was very good!. I'm going to make another one, i think, to bring with my to neil's parents' house on Thanksgiving." - Lisa From: Lisa Date: 11-26-96 (18:38) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627

Posted to MC-Recipe Digest V1 #713 by Lisa Clarke <lisa@...> on Aug 1, 97

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