I got this recipe from my grandmother, who everyone calls Grammie. Grammie learned to cook after she married my grandfather, Grampster, and now she has a box full of recipes. Some of these recipes are from her childhood and others, she copied out of a magazine, but all tried-and-true.
Supper at Grammie’s home is a wonderful experience: she covers the table with cloth and there are separate dishes, silverware and napkins for salad, main and dessert. Whenever she would have us (grandchildren) over, there would also be a pitcher of lemonade as well. For one of our birthdays one year, she served a Butterscotch and Chocolate Graham Trifle, something that she used to have for birthday celebrations as a child. I got permission from Grammie to share it with you; in this version, I’ve tweaked it to fit the Fall season.
Ingredients, serves 8 for dessert
1 pkg. chocolate pudding mix
1 pkg. butterscotch pudding mix
1 box graham crackers, divided into thirds
3 1/2 cups milk
2 egg yolks (optional)
1/2 pumpkin puree
1/2 tspn. Cinnamon
1/2 tspn. Nutmeg
1 tbsp. sugar
Fresh Whipped Cream for serving
2 cups heavy cream
1 tspn. Vanilla
Confectioners sugar to taste
Line a 9″ x 13″ baking dish with a single layer of graham crackers. Prepare the chocolate pudding recipe by following the steps on the box. It usually says to warm up two cups of milk on medium low heat and stir in the pudding mix. If you are using an egg yolk to richen up the pudding, incorporate the yolk with the milk before adding in the pudding mix. Keep stirring until the mixture starts to thicken, usually takes only a minute after it comes to a boil. When its ready, pour it over the layer of graham crackers in your baking dish and spread so that it is and even layer. Cover the chocolate pudding with another layer of graham crackers.
Start the pumpkin-butterscotch pudding recipe by heating up one and half cups of milk over medium low heat in a clean sauce pan. Again, if you are using an egg, stir it into the milk first. Add the half cup of pumpkin puree and the cinnamon, nutmeg and sugar and stir until it is well incorporated before adding the butterscotch pudding mix. Keep stirring until it comes together and then pour it over the graham crackers that are sitting atop of the chocolate pudding. Spread evenly.
Crumble the graham crackers you have left over the pumpkin-butterscotch pudding. Loosely cover the dish with saran wrap and allow it to cool fully in the fridge. This will take about an hour and a half.
To serve, whisk up the whipped cream by first whipping the cream in a chilled bowl. When the cream begins to thicken, add in the vanilla and confectioners sugar to taste (I like it with two tablespoons) and whip until you get stiff peaks. Be careful not to over whip. Then, cut out a slice of the trifle and dollop on a heaping pile of whipped cream.