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Pumpkin Trifle Recipe

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This recipe for Pumpkin Trifle is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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