Linda's Pumpkin Trifle Recipe - Cooking Index
Linda's Pumpkin Trifle Recipe - Cooking Index
| 2 cups | 474ml | Prepared crumbled unfrosted |
| 1/4 teaspoon | 1.3ml | Ground allspice - spice cake, muffins |
| 4 | Instant butterscotch pudding | |
| 1 | Pumpkin - (16 oz) | |
| (4 serving size) | ||
| 1 teaspoon | 5ml | Ground cinnamon |
| 2 cups | 474ml | Whipping cream |
| 1/4 teaspoon | 1.3ml | Ground nutmeg |
| Maraschino cherries | ||
| 1/4 teaspoon | 1.3ml | Ground ginger |
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 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 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.
Source:
Yield: 12-15 servings Best of Country Cooking, shared by Linda Meyer, 10/09/96
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