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Pumpkin Trifle Recipe

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This recipe for Pumpkin Trifle, by , is from Recipes Through The Generations, 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!

Contributor:  
Contributor:  
Shelley Drnek

Category:
Category:

Ingredients:  
Ingredients:  
1 14-1/2 oz. pkg. gingerbread cake mix
1-1/4 c. water
1 egg
4 c. cold whole milk
4 1-oz. pkgs. instant butterscotch pudding mix
1 15-oz. can solid pack pumpkin
1 tsp. ground cinnamon
1/4 tsp. each ground ginger, nutmeg and allspice
1 12-oz. frozen whipped topping, thawed

Directions:
Directions:
Heat oven to 350
In large bowl, combine cake mix, water and egg. Beat on low speed for 30 seconds. Beat on med. for 2 minutes. Pour into a greased 8-in. square baking pan.
Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 c. crumbs for garnish.
In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
In a trifle bowl or 3-1/2 qt. glass serving 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 layer. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I brought this to Thanksgiving Dinner. EVERYONE raved about it! If you want to cut back on calories, use fat-free milk, sugar-free pudding mix and reduced-fat whipped topping.

 

 

 

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