PUMPKIN TRIFLE

on

Contributed by Mary Jo Tansy
  • 2 c prepared crumbled unfrosted spice cake, muffins or gingerbread
  • 16 oz Pumpkin
  • 1 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1.4 t ground ginger
  • 1.4 ground allspice
  • 2-1/2 c cold milk
  • 1 small box instant butterscotch pudding mix
  • 2 c whipping cream
  • maraschino cherries (optional garnish)
Set aside 1/4 c of cake crumbs for the top. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl of 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 a 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; 21-15 servings.




Comments

Post a Comment