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Pumpkin-Butterscotch Gingerbread Trifle Recipe

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This recipe for Pumpkin-Butterscotch Gingerbread Trifle is from MUM'S 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. (14½ oz.) gingerbread cake mix
1¼ cups water
1 egg
4 cups cold milk
4 pkg. (1-oz. each) instant butterscotch pudding is
1 can (15-oz.) solid-pack pumpkin
1 tsp. cinnamon
¼ tsp. each ginger, nutmeg and allspice
1 carton (12-oz.) frozen 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 and un-greased 8-inch square baking pan. Bake in a pre-heated oven at 350º for 35-40 minutes or until a toothpick inserted in 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 ¼ cup crumbs for garnish. In a large bowl whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended. In a trifle bowl or 3½ quart 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 layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until ready to serve.

 

 

 

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