Pumpkin Trifle - cooking recipe

Ingredients

3 c. gingersnaps, crushed
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
2 1/2 c. cold milk
2 (3.4 oz.) pkg. instant butterscotch pudding mix
2 c. whipping cream (I use Cool Whip)

Preparation

Set aside 1/4 cup crumbs for topping.
Divide remaining crumbs into 4 portions.
Sprinkle 1 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 1/2 over the crumbs in bowl; sprinkle with second portion of crumbs.
Spread with 1/2 of whipped cream or Cool Whip.
Sprinkle the third portion of crumbs.
Top with remaining pumpkin mixture. Add last portion of crumbs and remaining whipped cream or Cool Whip.
Sprinkle with reserved crumbs on top around the edge of the bowl.
Garnish with cherries.
Cover and chill at least 2 hours before serving.