Pumpkin Trifle

• 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)

1. Set aside 1/4 cup cake crumbs for top.
2. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3-quart serving bowl.
3. In a large mixing bowl, combine pumpkin, spices, milk and pudding mix; mix until smooth. Spoon half into the serving bowl.
4. Sprinkle with a second portion of crumbs.
5. Whip cream until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs.
6. Top with remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
7. Sprinkle reserved crumbs on top, around edge of bowl. Place cherries in center if desired.
8. Cover and chill 2 hours before serving.
9. Yield:
10. 12 to 15 servings.

cake, pumpkin, ground cinnamon, ground nutmeg, ground ginger, ground allspice, cold milk, whipping cream, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=743007 (may not work)