f trifle bowl or 3-quart serving bowl.
In mixing bowl, combine pumpkin, spices
Set aside 1/4 cup cake crumbs for top.
Divide remaining crumbs into 4 portions.
Sprinkle one portion in the bottom of a trifle bowl or 3-quart serving bowl.
In a large mixing bowl, combine pumpkin, spices, milk and pudding.
Mix until smooth.
Spoon half into a serving bowl.
Sprinkle with second portion of crumbs.
b>trifle bowl or 3-quart serving bowl.
In a large mixing bowl, combine pumpkin
b>trifle bowl or 3 quart serving bowl.
In a large mixing bowl, combine pumpkin
b>trifle bowl or 3-quart serving bowl.
In a large mixing bowl, combine pumpkin
In a large bowl, combine the cake mix, water
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Stir in whipped topping, pumpkin and pumpkin pie spice. Mix well. Fold in pecans. Spoon half of mixture into trifle bowl. Top with half of gingersnap crumbs. Repeat layers. Top with additional whipped topping. Yield: 6 servings.
water, and egg in a bowl.
Mix and pour into
Mix cake, water and egg.
Bake in 8 inch pan at 350\u00b0 for 35 - 40 minutes.
When cool, crumble.
Reserve 1/4 cup for garnish.
In bowl, whisk pudding and milk for 2 minutes.
Let stand until becomes soft set.
Stir in pumpkin and spices.
In trifle bowl, layer with cake and pudding mix.
Repeat, ending with pudding. Garnish with reserved cake and nuts.
Chill until ready to serve.
Set aside 1/4 cup of cake crumbs for top.
Divide remaining crumbs into four portions.
Sprinkle one portion into the bottom of trifle bowl.
ottom of a large wide trifle bowl.
Pour over the cherry
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
oil and eggs in a bowl. Mix and pour into prepared
ugar, and pumpkin pie spice together in a bowl.
Melt butter
(If you have a trifle bowl, wonderful- otherwise you can use
ream of tartar in a bowl with an electric mixer until
cup water in a bowl. Place 1/3 cup
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
f a serving bowl.
In large mixing bowl, combine pumpkin, spices, milk
eat.
Pour into a bowl.
Cover surface with plastic