Pumpkin Trifle

By mavannier

Ingredients

• 1 package 14 1/2 oz. gingerbread cake mix
• 1 1/4 c. water
• 1 egg
• 4 c. cold milk (can be fat free)
• 4 packages instant butterscotch pudding mix (can be fat free)
• 1 can pumpkin
• 1 tsp. cinnamon
• 1/4 tsp.nutmeg
• 1/4 tsp.ginger
• 1/4 tsp. allspice
• 1 carton cool whip (thawed) (can use reduced fat)

Preparation

Step 1

In large bowl, combine cake mix, water, egg and beat on low speed for 30 seconds. Then beat for 2 minutes. Pour into an 8 inch ungreased square. Bake at 350 degrees for 35-40 minutes. Cool for 10 minutes before removing from pan to wire rack. When completely cooled crumble the cake and set aside 1/4 c. for garnish.

In large bowl, whisk milk, and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes of until soft set. Stir in pumpkin and spices until well blended.

In trifle bowl or 3 1/2 quart glass bowl, layer 1/2 of cake crumbs, half the pumpkin mix, 1/4 cake crumbs, 1/2 whipped topping and repeat layers. Garnish with reserved cake crumbs and serve or refrigerate until ready to serve.