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Linda's Pumpkin Trifle

A home-style Linda's Pumpkin Trifle made with Ground Cinnamon, Cold Milk, Instant Butterscotch Pudding, and Whipping Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 2 1/2 cup
• 4 pkg
• 2 cup

Method (preview)

1. 1

   Spice cake, muffins or -gingerbread 1 cn Pumpkin (16 oz)

2. 2

   Mix (4 serving size)

3. 3

   Set aside 1/4 c of cake crumbs for top.

4. 4

   Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 qt serving bowl.

5. 5

   In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.

6. 6

   Spoon half into the serving bowl.

7. 7

   Sprinkle with a second portion of crumbs.

8. 8

   Whip cream until stiff; spoon half into bowl.

9. 9

   Sprinkle with a third portion of crumbs.

10. 10

    Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.

11. 11

    Sprinkle the reserved crumbs on top, around the edge of the bowl.

12. 12

    Place cherries in the center, if desired.

13. 13

    Cover and chill at least 2 hours before serving.