PUMPKIN TRIFLE

2-3 c. leftover, crumbled spice cake, muffins or gingerbread (or prepare 1 box Betty Crocker gingerbread mix and crumble)
1 can (16 oz.) pumpkin
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/4 t. allspice
2 1/2 c. cold milk
4 pck. (3.4 oz. ea.) butterscotch instant pudding mix
2 c. whipping cream

Set aside 1/4 c. of crumbs for topping. Divide remaining crumbs into 4 portions. Sprinkle 1 portion into the bottom of a glass trifle bowl (or 3 quart serving bowl). In a large mixing bowl combine pumpkin, spices, milk and pudding mix. Spoon 1/2 into the serving bowl and sprinkle with the second portion of crumbs. Whip cream til stiff and spoon 1/2 into bowl. Sprinkle with third portion of crumbs and top with remaining pumpkin mixture and the last portion of crumbs. Top with remaining whipped cream. Sprinkle with reserved 1/4 c. crumbs. Place Maraschino cherries around edge if desired. Or top each serving with a cherry.

Recipe for pumpkin trifle from our Nov., 2000 menu minder publication.