Pumpkin Trifle Recipe

  • 1 package gingerbread cake mix (14 1/2 ounce package)
  • 1 1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages 10 z each) sugar-free instant butterscotch pudding mix
  • 1 can solid-pack pumpkin (15 ounces can)
  • 1 teaspoon ground cinnamon
  • 1 each ground ginger, nutmeg, and allspice. (1/4 teaspoon each)
  • 1 carton frozen reduced-fat whipped topping, thawed (12 ounces carton)
In a large bowl , combine the cake mix, water, egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.

Bake at 350 degrees 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 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 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 layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.

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