Pumpkin Trifle
I found this recipe on-line from email I receive from Taste of Home. This is what the author of the recipe states: "It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding," she writes from New London, Missouri. "Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests." Updated 12/2010: I made this for our Christmas dessert and only used 2 boxes (rather than 4 boxes) of the pudding (which works out to be 4 cups of pudding once milk was added and it was more than enough for this trifle dessert).
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INGREDIENTS
Nutrition- 1(14 1/2 ounce) package gingerbread cake mix
- 1 1⁄4cups water
- 1
- 4cups cold nonfat milk
- 2(1 ounce) packages sugar-free instant butterscotch pudding mix
- 1(15 ounce) can solid-pack pumpkin
- 1teaspoon ground cinnamon
- 1⁄4teaspoon ground ginger
- 1⁄4teaspoon nutmeg
- 1⁄4teaspoon allspice
- 1(12 ounce) carton frozen reduced-fat whipped topping, thawed
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 an ungreased 8-in. square baking pan.
- 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.
- 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.