One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, tooit tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it.
My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test!
We have four children, 13 to 8. So there's another reason I like this triflesit lasts through two meals at least!
This recipe is:
Nutritional Facts 1 serving (1 cup) equals 186 calories, 14 g fat (8 g saturated fat), 49 mg cholesterol, 163 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Trifle in
September/October 1993, p29
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