PUMPKIN TRIFLE

INGREDIENTS

• 2 - 3 c. crumbled spice cake
• 1-16 oz. can pumpkin
• 1 sp. 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)

DIRECTIONS

1. Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into four portions.
2. Sprinkle 1 portion into bottom of trifle bowl or 3 quart serving bowl.
3. In large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
4. Sprinkle with a second portion of crumbs.
5. Whip cream until stiff; spoon 1/2 into bowl.
6. Sprinkle with a third portion of crumbs.
7. Top with remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
8. Sprinkle reserved crumbs on top around edge of the bowl. Top with cherries.

YIELD: Twelve to fifteen servings.