Recipe - Lindas Pumpkin Trifle

2 cup Prepared crumbled unfrosted
spice cake, muffins or
gingerbread
1 cn Pumpkin (16 oz)
1 teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground ginger
One fourth teaspoon Ground allspice
2 One half cup Cold milk
4 pack Instant butterscotch pudding
mix (4 serving size)
2 cup Whipping cream
Maraschino cherries
(optional)

Set aside One fourth cup 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.

Yield: 1215 servings Source: Best of Country Cooking, shared by Linda
Meyer, 10/09/96

The Chef's Comments: "A coworker gave me this recipe, and i tried it on
Sunday it was very good!. I'm going to make another one, i think, to
bring with my to neil's parents' house on Thanksgiving." Lisa

From: Lisa Date: 112696 (18:38) The Polka Dot Cottage, a BBS with a taste
of home. 19738223627

Posted to MCRecipe Digest V1 #713 by Lisa Clarke lisa@gaf.com on Aug 1,
97