A L L T H E T R IM M IN G S

MATTHEW ’S

PUMPKIN

TRIFLE

Prepare and chill a

4-serving-size package

o f instant vanilla

pudding mix. Then beat

2 cups o f whipping

cream with V4 cup

sugar until soft peaks

form . Cut 8 slices o f

pumpkin bread into

cubes. Layer the

follow ing into 8 to 10

sm all serving dishes:

pudding, whipped

cream , and pumpkin

bread. Top each with a

dollop o f pumpkin

butter, a drizzle of

caram el sauce, and

chopped walnuts.

This dessert holds in

the fridge up to tw o

hours before serving.

JUST A BITE

Ready for dessert after the big meal? A little dab will do. Serve small

portions of something sweet in glass votive holders. Matthew dishes

up pumpkin trifle, but also try small wedges of pumpkin pie or

scoops of bread pudding.

BUTTERED UP

Detail-oriented guests will appreciate this fun extra. Flatten chilled

butter with your hands or a rolling pin to about an inch thick, then cut

with a cookie cutter. Drizzle with maple syrup just before serving.

The combo is especially yummy on corn bread, rolls, or yams.

22 NOVEMBI R

2008

BETTER HOMES AND GARDENS

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