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Categories:
Cake pumpkin ground cinnamon ground nutmeg ground ginger ground allspice cold milk whipping cream maraschino cherries
Viewed: 43 - Published at: 8 years agoIngredients
- 2 to 3 c. leftover crumbled unfrosted spice cake or gingerbread
- 1 (16 oz.) can pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 1/4 tsp. ground allspice
- 2 1/2 c. cold milk
- 4 (3.4 oz.) pkg. instant butterscotch pudding mix
- 2 c. whipping cream
- maraschino cherries (optional)
Method
- Set aside 1/4 cup 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 mix; 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 remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
- Sprinkle reserved crumbs on top, around edge of bowl. Place cherries in center if desired.
- Cover and chill 2 hours before serving.
- Yield:
- 12 to 15 servings.
