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Pumpkin Trifle Recipe

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This recipe for Pumpkin Trifle, by , is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Autumn Crowley
Added: Wednesday, May 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. instant vanilla pudding
4 c. milk
1 c. canned pumpkin
2 tsp. pumpkin pie spice
frozen pound cake-thawed
1 tub cool whip

Directions:
Directions:
In a large bowl, using a wire whisk, mix pudding mix, pumpkin, milk, and 1 3/4 tsp of the pie spice. Set aside when thickened. Cut thawed cake into 16 slices and line bottom of trifle dish with 8 slices, forming a "floor" (if you have extra cake, set aside). Spoon 1/2 of the pumpkin mixture over the cake. Add the rest of the cake slices on top of that, cutting to fit, and again setting aside any leftover. Spoon rest of pumpkin on top. Crumble any leftover cake (if there is any) on top and add cool whip to top.

Personal Notes:
Personal Notes:
If you don't want to use cool whip, you can whip together 1 c. whipping cream, 2 tbs. powdered sugar and 3/4 tsp. vanilla until thick.

 

 

 

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