Shelly's Recipe

BUTTERSCOTCH PUMPKIN TRIFLE

Category: Trifles

1 package gingerbread, prepared according to package directions, cooled
3-1/2 to 4 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 (add more if grinding fresh nutmeg)
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla
Maraschino cherries, optional

1. Crumble prepared gingerbread (I usually use about 3/4 of the gingerbread cake for this recipe). Set sside 1/2 cup of cake crumbs for topping. Divide remaining crumbs into three portions; sprinkle one portion into a trifle bowl or 3-qt. serving bowl.

2. Prepare Pudding Mixture: In a large mixing bowl, combine the milk, pumpkin, pudding mixes and spices. Add enough milk to make extra creamy. Beat until smooth.

3. Prepare Whipped Cream: In a small mixing bowl, beat cream until stiff peaks form; add vanilla and sugar and beat again.

4. Assemble Trifle: Sprinkle one third of gingerbread cake crumbs in a trifle bowl or 3-qt. serving bowl. Top with 1/2 of pudding mix. Sprinkle second third of gingerbread crumbs over pudding. Spread half of whipped cream over crumbs. Top with last third of gingerbread crumbs. Top with the remaining pumpkin mixture and whipped cream. Sprinkle the reserved 1/2 cup crumbs around the edge of bowl.

Garnish with cherries if desired. Cover and chill at least 2 hours before serving.


Servings: 12