It’s Christmas in July and we are celebrating by bringing you a wonderful Pumpkin trifle please check out Wednesday blogs for all things Christmas!
- 1 package gingerbread cake mix
- 1 1/4 cups water
- 1 egg
- 4 cups cold fat-free milk
- 4 packages sugar-free instant butterscotch pudding mix
- 1 can solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon EACH: ground ginger, nutmeg and allspice
- 1 carton frozen reduced-fat whipped topping, thawed
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 inch 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 quart 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. Refrigerate until serving.
Yield: 18 servings