Wednesday, November 23, 2005

Pumpkin Trifle- with or w/o Butterscotch

2-3 cups cubed spice cake (spice cake recipe here), muffins, or crumbled gingerbread
*reserve some crumbs
1 can (16 oz.) pumpkin or the equivalent of cooked, pureed, cooled pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp ginger
1/4 tsp. allspice
*I always add more of these spices, to taste
@ 3 cups cold milk
4 packages (3.4 oz. each) instant butterscotch and/or vanilla pudding
*In the past, I've folded melted butterscotch chips into vanilla pudding or used just plain vanilla pudding
1 pint heavy cream, whipped and lightly sweetened
*If, and only if, you're in a real time or budget crunch, use 2 containers of prepared whipped topping
maraschino cherries for garnish, optional

Prepare spice cake and cool OR use muffins, gingerbread, etc. Layer bottom of trifle bowl or large bowl with cubed cake, muffin, or gingerbread, reserving rest for later. (If you don't have a trifle bowl, any glass or punch bowl works well b/c you can see the trifle layers. Or use an opaque bowl and imagine the layers...)

Whip the heavy cream and sweeten to taste. Set aside in refrigerator.

In a large mixing bowl, combine the pumpkin, spices, milk, and pudding. Mix until smooth. If using melted butterscotch chips, fold them into the mixture last. Gently fold in half of the whipped cream.

Layer half of the pumpkin mixture on top of the cubed spice cake, then next place another layer of cake/muffins/gingerbread in the bowl. Make another layer using the remaining pumpkin mixture. Lastly, layer the second half of the whipped cream on top (you can just spread it on, or, if you feel a Martha Stewart spirit astir, use a pastry bag to decoratively pipe it on top). Garnish with reserved crumbs and maraschino cherries, if desired.

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