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2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
1 (16-ounce) can pumpkins (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 (3.4-ounce) packages instant butterscotch pudding mix
2 cups whipped cream
Maraschino cherries, optional
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-qt. 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 on top, around the edge of the bowl. Place cherries in the center if desired. Cover and chill at least 2 hours before serving.
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