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Pumpkin Trifle Recipe

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This recipe for Pumpkin Trifle is from MUM'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 baked gingerbread cake (8-inch square pan)
4 cups cold milk
4 (1-oz.) pkg. instant butterscotch or ready to cook pudding
1 (15-oz.) can solid-pack pumpkin
1 tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. nutmeg
¼ tsp. allspice
1 (12-oz.) carton whipped topping, thawed
Directions:
Directions:
Bake a gingerbread cake from your favorite recipe. Cool. Crumble and set aside ¼ cup crumbs for garnish. In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened or if using cooked pudding; cook until it comes to a full boil. Let stand for 2 minutes until soft set or until completely cooled. Stir in pumpkin and spices; mix well. In a trifle bowl or 3½-inch quart glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
18

 

 

 

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