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Pumpkin Trifle Recipe

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This recipe for Pumpkin Trifle is from Cooking from the Heart, 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:  
2 cups 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 cups cold non-fat milk
4 small boxes instant butterscotch pudding mix
2 cups whipping cream (I use Cool Whip)
Maraschino cherries (optional)
Directions:
Directions:
Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into
four portions; sprinkle one portion into the bottom of a trifle bowl or 3-quart
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 the 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.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I use Cool Whip instead of whipping cream and I don't use cherries.

 

 

 

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