Pumpkin Trifle

This is a great dessert for the fall time of year. It looks especially nice done in a glass fluted bowl or a footed raised one. It's very light in taste but also has a certain richness. Yummy!! Feel free to use regular instant butterscotch pudding in place of the SF.

• Ready In: 1 hr 15 mins
• Serves: 10-12

Ingredients

• 14 1⁄2 ounces  gingerbread cake mix
• 1 1⁄4 cups water
• 1  egg
• 4  cups milk
• 4 (1 ounce) packages sugar-free instant butterscotch pudding mix
• 15  ounces pumpkin
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon allspice
• 12  ounces  whipped topping

Directions

1. Combine the cake mix, water, and egg in a bowl.
2. Mix and pour into a 8x8 pan.
3. Bake 350 degrees for 30-40 minute.
4. Cool 10 minutes.
5. Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
6. Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
7. Stir in pumpkin and the spices. Mix well.
8. In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
9. Repeat, ending with the whipped topping. Garnish with the crumbs.
10. Refridgerate.