Pumpkin Trifle - The Crafty Working Mom | The Crafty Working Mom

The Crafty Working Mom

The life of a working crafty mom

Pumpkin Trifle November 7, 2012

Filed under: — admin @ 5:17 pm

Pumpkin Trifle

Serves 18
Prep time 1 hour
Meal type Dessert
Misc Serve Cold
Occasion Thanksgiving
Website Taste of Home

Ingredients

  • 1 Package (14-1/2 ounces) gingerbread cake mix
  • 1 1/4 cup water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 Packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

Step 1
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-in. square baking pan.
Step 2
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 cup crumbs for garnish.
Step 3
In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
Step 4
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.