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Pumpkin Trifle

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, too—it 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 trifles—it lasts through two meals at least!
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    15 servings

Ingredients

  • 2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
  • 2-1/2 cups cold milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 packages (3.4 ounces each) instant butterscotch pudding mix
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 cups heavy whipping cream
  • Maraschino cherries, optional

Directions

  • Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl.
  • In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl.
  • Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.
Nutrition Facts
1 cup: 186 calories, 14g fat (8g saturated fat), 49mg cholesterol, 163mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 3g protein.

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