Recipe for cooking pumpkin trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Pumpkin Trifle

Servings: 12

2 c. prepared crumbled unfrosted spice cake,
    muffins or gingerbread
1 (16 ounce) can pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground allspice
2 1/2 c. cold non-fat milk
4 sm. boxes instant butterscotch pudding mix
2 c. whipping cream
Maraschino cherries (optional)

Set aside 1/4 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 lrg. 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 to 15 servings