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Pumpkin Trifle Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 package (14 1/2 oz) gingerbread cake mix
1-1/4 cups water
1 egg
4 c. cold low-fat or fat-free milk
4 pkgs. (1 oz. each) sugar-free instant butterscotch pudding mix
1 t. ground cinnamon
1/4 t. each ground ginger, nutmeg and allspice
1 carton (12 oz.) frozen reduced-fat whipped topping, thawed.
Directions:
Directions:
In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-inch square baking pan.
Bake at 350º 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 1/3 cup crumbs for garnish.

In a large 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 until well blended.

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 until serving.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
1 hour plus cooling
Personal Notes:
Personal Notes:
Tastes like pumpkin pie & impressive to look at!!!

 

 

 

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