Ingredients:
2 -3 cups leftover crumbled unfrosted spice cake mix or 2 -3 cups muffins or 2 -3 cups gingerbread
1 (16 ounce) cans pumpkin ( about 2 cups)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 1/2 cups cold milk
4 (1 ounce) packages instant butterscotch pudding mix
2 cups whipping cream
Directions:
Set aside 1/4 cup of cake crumbs for top.
Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
Spoon half into the serving bowl.
Sprinkle with a second portion of crumbs.
Whip cream until stiff, spoon half into bowl.
Sprinkle with a third portion of crumbs.
Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
Sprinkle the reserved crumbs around top, around edge of bowl.
Cover and chill at least 2 hours before serving.
Servings: 12
Time preparation: 10 min.
Time total: 10 min.