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Pumpkin Trifle Recipe

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This recipe for Pumpkin Trifle, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brook Egbert
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (14 1/2 oz.) gingerbread cake mix
1 1/4 cups water
1 egg
4 cups cold fat-free milk
4 pkg (1 oz. each) instant butterscotch pudding mix
1 can (15 oz) solid packed pumpkin
1 tsp ground cinnamon
1/4 tsp each of ground ginger, nutmeg and allspice
1 carton (12 oz) frozen whipped topping, thawed

Directions:
Directions:
In a mixing bowl, combine the cake mix, water and egg; mix well. Pour into an ungreased 8 in. square baking pan. Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pan to wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

In a bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well. In a trifle bowl layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate.

Number Of Servings:
Number Of Servings:
18

 

 

 

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